Rice Pilaf

1 3/4 c. rice
1/4 c. carrots, finely chopped
1/4 c. celery, finely chopped
2 Tbs. butter
4 1/2 c. chicken broth
1/4 tsp. pepper
1/2 tsp. salt
1/4. c. sliced almonds

1.  Melt butter over medium-high heat in a large skillet.  Add veggies and rice.  Stir to combine and let cooked for a minute or two.

2.  Add the broth, salt, and pepper.  Bring to a boil, then reduce heat to low.  Cover and let simmer for about 20 minutes, or until the liquid is absorbed by the rice.

3.  Remove from heat and stir in almonds.  Add more salt/pepper if needed.