Curried Rice

This recipe is quick and easy to prepare. It is a little high in sodium. You can skip the additional salt and use low sodium chicken broth if you want/need to lower it. Typically I worry a little less about the amount of carb in my dinner meal. This one is just a bit higher than my usual (51g - 3g (fibre) = 48g) but worth it once in a while!

Serves 4
Serving size = 1/2 cup


  • 2 tbsp canola oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium sweet green pepper
  • 1 cup uncooked long grain white rice
  • 1 tbsp butter
  • 1/2 tsp salt
  • 2 tsp curry powder
  • ¼ cup golden raisins
  • 2 cups chicken broth


  1. Preheat oven to 375F.
  2. Spray 1.5 quart casserole dish with Pam.
  3. Heat canola oil in skillet, add onion, garlic and green pepper, cook until soft.
  4. Stir in uncooked rice and cook stirring for 3 minutes.
  5. Add butter, salt, curry and raisins, cook for 1 minute.
  6. Transfer all to the casserole dish.
  7. Pour In chicken broth, stir, cover and bake for 1 hour.

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Nutrition facts

Per Serving

  • calories: 317
  • carbohydrates: 51g
  • cholesterol: 10mg
  • fat: 11g
  • fiber: 3g
  • protein: 5g
  • saturated fat: 2.5g
  • sodium: 782mg
  • sugars: 9g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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