2 c. long grain rice
4 c. water
8 sm. bouillon cubes (chicken)
1 jar pimentos, chopped
1 lg. onion, chopped
1 tsp. garlic salt
1 tsp. curry powder
2 tbsp. vegetable oil
1 pkg. frozen peas

Boil water and dissolve bouillon to make a broth. Set aside. Saute onion in oil. Add garlic salt and curry powder. Add 2 cups rice and mix well. Add remaining ingredients to bouillon base. Add rice mixture. Bake at 350 degrees, covered until fluffy. Turn over rice while baking. Optional: Any cooked meat may be added, i.e., chicken, ham, pork or shrimp.