Heat butter or margarine in heavy saucepan.
Add onion and saute until onion is transparent.
Do not let brown.
Add almonds and saute for 1 to 2 minutes, or until barely golden.
Add rice and saute until rice is transparent, stirring constantly.
Add hot bouillon all at once; mixture will sizzle.
Simmer over lowest possible heat for 15 to 20 minutes, or until rice is tender.
Do not stir for first 10 minutes; then stir occasionally.