Cook rice and chicken bouillon cubes according to rice directions.
Melt butter in a large skillet over medium-high heat; add ham, onion, and bell pepper, and sauté until tender. Stir in rice.
Combine soup and next 3 ingredients; add to skillet. Spoon into a lightly greased 2-quart baking dish.
Bake at 350° for 30 minutes. Sprinkle with almonds, and bake 5 more minutes.