- In a medium saucepan, heat the oil over medium-high heat. Add the onion and bell pepper and sauté for 2 minutes.
- Stir in rice, cook for 1 minute, stirring occasionally. Add the almond milk or chicken stock, curry, salt, pepper and sugar. Bring to boil, reduce heat. Cover and simmer for 12-15 minutes or until all liquid is absorbed and rice is tender.
- Add the cilantro and cashews, toss until well combined. Serve hot or cold.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen