Curried Rice With Almonds

• 1/2 cup thinly sliced green onions
• 1/3 cup chopped sweet red pepper
• 3 tablespoons butter, divided
• 1-1/2 cups uncooked long grain rice
• 1 teaspoon minced fresh gingerroot
• 3 cups hot water
• 1/4 cup golden raisins
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 teaspoons chicken bouillon granules
• 1 to 2 teaspoons curry powder
• 1 teaspoon grated lime zest
• 1 can (8 ounces) pineapple chunks, drained and cut into thirds
• 1/3 cup slivered almonds, toasted

1. In a large saucepan, saute onions and red pepper in 1 tablespoon butter until tender; set aside.
2. In the same saucepan, saute rice and ginger in remaining butter until golden brown, 4-5 minutes. Stir in the water, raisins, lime juice, soy sauce, bouillon, curry and lime zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 16-20 minutes. Stir in pineapple and the red pepper mixture. Garnish with almonds.

green onions, sweet red pepper, butter, long grain rice, fresh gingerroot, water, golden raisins, lime juice, soy sauce, chicken bouillon granules, curry powder, lime zest, pineapple, slivered almonds

Taken from www.tasteofhome.com/recipes/curried-rice-with-almonds/ (may not work)