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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince or grate garlic.
Heat a drizzle of oil in a small pot over medium-high heat. Add almonds and garlic and cook, stirring, until golden and fragrant, 30-60 seconds.
Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt; bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.