Chutney Rice - cooking recipe

Ingredients

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

Preparation

Pour chicken broth into a saucepan and bring to a boil.
Slowly add rice to broth (adding too quickly may cause a boil over).
Reduce heat and simmer, covered 20 minutes.
Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.
Let stand approximately 5 minutes for flavors to blend.
Sprinkle with the toasted almonds before serving.