Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes.
Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.
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