Chutney Rice

Ingredients

• 1 cup long grain rice, I use Uncle Ben's Original Enriched Parboiled Long Grain Rice
• 2 1/4 cups chicken broth, lower sodium
• 1/2 cup chutney, I use Crosse & Blackwell Major Grey's Mango Chutney
• 1/2 cup golden raisin
• 1/2 teaspoon curry powder
• 1/2 cup slivered almond, toasted in oven

Directions

1. 1

   Pour chicken broth into a saucepan and bring to a boil.

2. 2

   Slowly add rice to broth (adding too quickly may cause a boil over).

3. 3

   Reduce heat and simmer, covered 20 minutes.

4. 4

   Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.

5. 5

   Let stand approximately 5 minutes for flavors to blend.

6. 6

   Sprinkle with the toasted almonds before serving.