Heat the butter or margarine in a saucepan. Add the onion and sauté until the onion is transparent. Do not let it brown. Add the almonds and sauté for 1 to 2 minutes, or until barely golden. Add the rice and sauté until the rice is transparent, stirring constantly. Add the hot bouillon all at once, the mixture will sizzle. Cover tightly. Simmer over the lowest possible heat for 15 to 20 minutes or until the rice is tender. Do not stir for the first 10 minutes, then stir occasionally. Season. Makes 4 to 6 servings