Chutney Rice

• long grain rice, I use Uncle Ben's Original Enriched Parboiled Long Grain Rice↗1 cup
• chicken broth, lower sodium↗2 1⁄4 cups
• chutney, I use Crosse & Blackwell Major Grey's Mango Chutney1⁄2 cup
• golden raisin↗1⁄2 cup
• curry powder↗1⁄2 teaspoon
• slivered almonds, toasted in oven↗1⁄2 cup

Step-by-step instructions

1. 1

   Pour chicken broth into a saucepan and bring to a boil.

2. 2

   Slowly add rice to broth (adding too quickly may cause a boil over).

3. 3

   Reduce heat and simmer, covered 20 minutes.

4. 4

   Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.

5. 5

   Let stand approximately 5 minutes for flavors to blend.

6. 6

   Sprinkle with the toasted almonds before serving.