Curried Rice with Onions and Cashews

Ingredients

• 0.7 cup rice uncooked
• 1 tablespoon canola oil 
• 0.5 teaspoon curry powder 
• 1 tablespoon ginger fresh grated peeled
• 0.5 teaspoon ground turmeric 
• 1  jalapeno minced
• 2 tablespoons juice of lime fresh
• 0.5 teaspoon mustard seeds 
• 2 cups onion sliced
• 0.3 cup dry-roasted cashews salted chopped
• 0.5 teaspoon salt 
• 0.5 teaspoon sugar 

Equipment

• sauce pan

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Heat oil in a medium saucepan over medium-high heat.
3. Add mustard seeds; cover and cook 1 minute or until seeds pop. Reduce heat to medium, and stir in turmeric and curry.
4. Add onion, ginger, and jalapeo; cook 13 minutes or until onion is tender and lightly browned, stirring frequently.
5. Add salt, sugar, and cooked rice to onion mixture, stirring well. Cook 3 minutes or until thoroughly heated. Stir in lime juice, and top with cashews.