2 tsp. curry powder
1 1/2 tsp. salt
1/4 tsp. pepper
6 chicken cutlets (boned and skinned)
1 1/2 c. orange juice
1 c. rice, uncooked
3/4 c. water
1 tbsp. brown sugar
1 tsp. dry mustard
Chopped parsley

Combine curry, 1/2 teaspoon salt and pepper. Sprinkle over chicken. Rub into both sides of chicken and set aside. In large skillet, combine juice, rice, water, sugar, mustard and salt. Mix well. Arrange chicken over rice mixture. Bring to a boil, cover and simmer 25 minutes. Remove from heat and let stand 5 more minutes covered. Sprinkle with parsley and serve.

Serves 6.