Grilled Vegetables with Saffron Rice

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1 2/3 cups low-sodium chicken broth

1 (5-ounce) packet saffron rice (recommended: Mahatma)

2 medium sized red bell peppers, cut into 1-inch pieces

1 bunch asparagus, cut into 1-inch pieces

1 zucchini, cut into 1-inch pieces

1 teaspoon capers

1/4 cup slivered almonds