1) In medium saucepan over medium-high heat, cook chopped shallot in olive oil 2 minutes, or until tender.
2) Add rice and stir to coat. Stir in cider and seasoning packet from rice blend; bring to a boil.
3) reduce heat; cover and simmer 10 minutes. Stir in almonds. Cover, let sit 5 minutes. Serve.
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