Toast the Pasta and Almonds: Heat butter and olive oil in a medium saucepan over medium heat. Add the broken pasta and slivered almonds. Be careful not to burn them.

Infuse with Flavor: Toss the chopped garlic into the hot pan and cook for about a minute, allowing its aroma to fill the air. Stir in the rice and cook for an additional 2 minutes, ensuring each grain is coated with the butter mixture.

Add the Broth and Seasonings: Pour in the chicken or vegetable broth. Add the seasoning salt, black pepper, minced dried onion (or onion powder), paprika, and parsley. Stir to combine.

Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender.

Fluff and Serve: Remove the saucepan from heat and let it sit, covered, for 5 minutes. Lightly fluff the rice with a fork, sprinkle with extra freshly chopped herbs if you like, and serve while still warm.