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1
Heat bacon drippings in large, deep skillet over moderate heat 1 minute.
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2
Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes.
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3
Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes.
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4
Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through-about 15 minutes.
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5
Mix in parsley, taste for salt and pepper, and adjust as needed.
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6
Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve.
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7
Bring water to rapid boil in large (4 1/2-quart) heavy saucepan over high heat.
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8
Add rice, stir well, then return to rapid bowl.
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9
Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes.
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10
Do not stir.
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11
Fluff rice gently with fork and cool 1 hour.
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12
Do not cover.
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13
Fluff rice gently again, then spoon lightly-do not pack-into plastic storage containers, snap on lids, label and date.
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14
Set in refrigerator or freezer.
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15
To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly to separate, and balance sieve on top of large, heavy saucepan over 2 inches boiling water.
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16
Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen.
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17
Fluff with fork and serve.
