1 1/2 cups uncooked regular long grain rice
1 medium onion, chopped
1/4 cup reduced fat butter or margarine
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
3 cups chicken broth, heated
1/4 cup slivered almonds

Heat margarine in a large nonstick skillet, add onions and rice and cook until tender. Stir in spices and mix well. Place in ungreased 2-quart casserole and stir in broth. Cover and bake about 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds prior to serving.

* Nuts are high in polyunsaturated fats (better than saturated fats) and are also a good source of Vitamin E (an antioxidant).