Jambalaya Cajun Rice with Seasoning

Jambalaya:  Rice (brown), 1 lb mushrooms (optional), 1/2 c slivered almonds, seasoning packet included, 1/4 c butter or margarine, 3 1/2 c chicken broth.  Melt butter, almonds and mushrooms in large skillet; stir until almonds are golden brown. Heat over to 325.  Pour rice mixture, almonds and mushrooms into greased 1 1/2 quart casserole dish.  Heat chicken broth to boiling, stir in seasoning packets and add to rice mixture, stir well.  Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy. Garnish with sauteed mushroom caps and diced pimentos.

Variation:  Brown bacon (2 diced slices) remove bacon then saute mushrooms and almonds in bacon drippings.  Heat over to 325.  Pour rice mixture, almonds and mushrooms into ungreased 1 1/2 quart casserole dish.  Bring chicken broth to a boil and then reduce heat, add 2 cups coarsely diced cooked ham, chicken, sausage, shrimp or crab, alone or in combination.  The add the seasoning packet and 1 Tbsp Worchestershire sauce, season to taste.  Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.  Serve either dish with barbequed meats such as chicken, pork ribs or blackened catfish.