4 cups canned chicken broth
2 cups uncooked long-grain rice
1 Tbsp. salt
1/2 cup sliced almonds
1/4 cup butter
16 oz. sour cream
1/2 cup chopped parsley
4 cups shredded Monterey Jack cheese

In a 2-quart saucepan, bring chicken broth and rice to a boil. Stir. Cover, reduce heat and simmer about 20 minutes until liquid is absorbed. Sauté onions and almonds in butter over medium heat for 5 minutes. Add rice. Stir in parsley and sour cream. Spread half the rice mixture in an ungreased 13" x 9" x 2" pan. Top with 2 cups cheese. Repeat layers. Bake uncovered at 350° for 30 minutes or until golden brown.