Bombay Curried Rice

broth, curry powder, Rice



  • 2 cups chicken broth (ready to use tins or tetra packs, bouillon cubes or sachets, or homemade broth)
  • 1 cup rice
  • ½ cup each, finely diced red and yellow bell peppers
  • ¼ cup raisins (optional)
  • 4 green onions, sliced
  • 1 tbsp. margarine
  • 2 tsp. curry powder
  • 1/8 tsp. red pepper flakes (optional if you want some bite)




  1. Heat broth to boiling.
  2. Stir in remaining ingredients, return broth to a boil.
  3. Reduce heat and simmer, covered until broth is absorbed, about 12 to 15 minutes.  Fluff with fork.  Serve as a side dish.


Serves 4