3 tbsp. butter
3/4 c. chopped onion
1/2 c. diced green pepper
1/4 c. thinly sliced carrot
3/4 tsp. curry powder
3/4 tsp. salt
1 c. reg. white rice
1 can (8 oz.) tomatoes
1 can (13 3/4 oz.) chicken broth
1 1/4 to 1/2 c. diced chicken or turkey
1/4 to 1/2 c. chopped dry roasted peanuts

In large skillet, in hot butter saute onion, green pepper and carrot for 5 minutes. Add curry powder and salt and stir 1 minute. Add rice, tomatoes and chicken broth and boil about 15 minutes. Stir in chicken and peanuts, heat through. Makes 4 servings.