Spicy Rice Pilaf
1 cup long grain rice
2 tablespoons olive or canola oil
2 onions, thinly sliced
1 sweet red or green pepper, cut into matchsticks
1-2 tablespoons curry powder
1 cup vegetable or chicken stock
1 cup water
1 10 oz. package frozen peas
1/2 cup golden raisins
1/4 cup slivered almonds
1/8 teaspoon each salt and pepper
Place the rice in a sieve and rinse well under cold running water, gently stirring to rinse all the grains. Set the sieve over a bowl and allow to drain well.
In a heavy non-stick skillet, heat oil over moderate heat. Sauté onions and sweet pepper, stirring 8 to 10 minutes or until soft. Stir in curry powder and cook a few minutes longer or until fragrant.
Add rice and sauté, stirring about 1 minute or until well coated. Add stock and water until combined. Cover the skillet and simmer about 5 minutes or until rice is tender. Remove from heat and stir in almonds, salt and pepper.