My family has served this for every special meal. It is very easy and tasty. Cook in the microwave for about 35 minutes or conventional oven for about 1 hour. This is a very simple dish to prepare and a good accompaniment to a roasted turkey or other meat.
1 1/2 cups of rice
4 cups of spring water
2-3 chicken bouillon cubes
1 teaspoon curry powder
4-6 tablespoons butter
1 packet Lipton onion soup mix
Dash of red or black pepper
slivered toasted almonds (optional)
Combine all ingredients except pepper and slivered almonds in a 2 1/2 quart microwaveable dish, stir and cover. When baking in conventional oven - round, square or glass pan is ok. Cook on high about 35 minutes or until liquid is almost absorbed - stirring once after about 20 minutes of cooking.
Let stand until liquid is all absorbed, then stir. Serve with sprinkled pepper and roaster slivered almonds, if desired. About 5 side dish servings.
Variations: instead of onion soup mix, add about 3 tablespoons dried onion and 1 16-oz. can chicken stock* instead of water and bouillon cubes.
Chicken stock is easily made
In a large stockpot, combine chicken and/or chicken parts, with your favorite vegetables (chopped) and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.