Chicken and Rice Pilaf

1 tablespoon vegetable oil
1 large onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
2 cups cubed cooked chicken
1 cup frozen peas, thawed
1 1/2 cups one-third-less-salt chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups uncooked instant converted rice
1/2 cup plain low-fat yogurt

Heat oil in large skillet over medium heat. Add onion, curry powder, and cumin; saute 3 minutes. Add chicken, peas, chicken broth, salt, and pepper. Bring to boiling. Reduce heat to medium-low; simmer, uncovered, 5 minutes.
Stir in rice. Bring to boiling; boil 1 minute. Cover, and remove from heat. Let stand 7 minutes or until rice is tender. Stir in yogurt. Serve at once.

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