1In 2 quart saucepan over medium heat, in hot oil, cook onions and curry powder until onions are tender, stirring occasionally.
2Add broth and peas. Heat to boiling. Add rice. Remove from heat. Cover; let stand 5 minutes or until most of the liquid is absorbed. Stir in peanuts. Fluff with fork before serving. Makes about 2 1/2 cups.