Yummy Curried Rice

I got the start of this recipe from a friend, I tweaked it a bit (it's me- like anyone's surprised). It is pretty yummy! As a bonus, if you use chicken broth instead of water, you can leave out the bullion, and have a gluten free meal. Plus, use olive oil instead of butter, and it is also dairy free!

1 small onion, minced
1 c finely minced celery and leaves
1/2 c finely minced mushrooms
1 small sweet pepper, minced
2 T butter
2 bullion cubes
1/2 tsp curry powder
1/8 tsp allspice
1/4 tsp cinnamon
2 T chopped parsley
2 tsp chili paste
2/3 c rice
1 1/2 c water
1/2 c raisins
1/4 c chopped peanuts

1. Saute minced veggies in butter.
2. Add all the remaining ingredients except the raisins and peanuts, cover.
3. Bring to a boil, cover. Reduce heat and cook 20 min. Do NOT peek!
4. At 20 min, dump the raisins on top of the rice and cover it back up as quickly as possible. Let stand an additional 5 min.
5. Stir in peanuts, serve!