2 (13 3/4 oz) cans chicken broth
1 3/4 c. regular long grain rice
1/4 c. salad oil
1 (10 oz) frozen peas, thawed
1 tbs. curry powder
2 tsp. salt
1 hr. 15 min. before: Preheat to 350°.
In a greased 3-qt. casserole, stir all ingredients until well mixed.
Cover and bake 1 hour or until rice is tender.
Fluff mixture before serving. Serves 12.