1 c. rice
1/4 c. butter
1 onion, diced
1 bell pepper, diced
1/2 c. slivered almonds, toasted
1 c. white raisins
2 c. chicken broth
1 tsp. curry powder
1 tsp. orange rind, grated
2 tbsp. chutney
1 tbsp. pimiento, chopped

Saute onion in butter until white. Add seasonings, vegetables, liquid and rice. Cover after coming to a boil. Cook over low heat for 45 minutes. Add heated chutney and toasted almonds.