In a saucepan, saute carrots, onion, and almonds in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

Per serving: 155 Calories; 5g Fat (28% calories from fat); 5g Protein; 26g Carbohydrate; 5mg Cholesterol; 230mg Sodium