1 cup long grain rice
2 cups water
1/2 teaspoon salt
1/4 cup diced onion
1/3 cup diced celery
1 tablespoon diced green pepper
1/4 cup butter, butter, oil, or chicken fat
1 cup cooked chicken, cubed
1/3 cup chopped cashews (salted, split)
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 cups chicken broth

Bring to a boil the 2 cups water and salt. Add rice and let water return to a boil. Lower heat to simmer and cook 14 minutes. Meanwhile, sauté diced onion, celery, and green pepper in fat until tender. Combine sautéed vegetables with cooked rice. Add the remaining ingredients. Place in a greased 2-quart capacity baking dish.

Bake in a 350°F oven for 20-30 minutes or until liquid is absorbed.

Serves 4.