Rice Casserole

Preheat the oven to 350°F (175°C).

Melt the margarine in a large skillet over medium heat, then add the Uncle Ben's Converted rice and stir constantly until lightly toasted, about 2–3 minutes.

Add the onion soup, water, curry powder, and drained water chestnuts to the skillet, stirring well to combine all ingredients.

Pour the mixture into a greased 2-quart casserole dish and spread evenly.

Cover the casserole with a lid or aluminum foil and bake for 35–40 minutes, until the rice is tender and has absorbed the liquid.

Remove the casserole from the oven and stir in the sliced almonds, distributing them evenly throughout.

Return the casserole to the oven, uncovered, and bake for 3–5 minutes more until the almonds are lightly toasted and fragrant.

Let the casserole rest for 5 minutes before serving to the table.