|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Rice||1 1⁄2 Cup (24 tbs), uncooked|
|Curry powder||1⁄4 Teaspoon|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Slivered almonds||1⁄4 Cup (4 tbs), blanched|
Heat oven to 350°.
Melt butter in skillet.
Add onion and rice; cook and stir until rice is yellow and onion is tender.
Stir in next 5 seasonings.
Pour into ungreased 2-quart casserole.
Heat chicken broth to boiling; stir into rice mixture.
Cover tightly; bake 30 to 40 minutes or until liquid is absorbed and rice is tender.
Stir in almonds.