Melt butter in a 12-inch skillet with a lid over MEDIUM heat. Add rice, orzo and almonds and cook, stirring, for several minutes until they are lightly toasted.
Carefully pour in the chicken broth. Add all the seasonings, except the parsley. Stir to combine and bring to a low boil. Reduce heat to LOW, cover the skillet and cook for 20 minutes or until the broth has been absorbed and the rice and orzo are tender and fluffy. Remove from the heat, stir in parsley, and serve.
To reheat, add a splash of water and microwave for a minute, or until warmed through.