Melt 2 teaspoons butter in a medium saucepan over medium-high heat. Add 1 cup long-grain rice; sauté 1 minute. Add 2 cups fat-free, lower-sodium chicken broth*. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in 1/4 cup chopped fresh parsley and 2 tablespoons toasted sliced almonds.
*Check for gluten.