Cook rice according to package directions, omitting salt and fat.
. Heat oil in a medium saucepan over medium-high heat. Add mustard seeds; cover and cook 1 minute or until seeds pop. Reduce heat to medium, and stir in turmeric and curry. Add onion, ginger, and jalapeño; cook 13 minutes or until onion is tender and lightly browned, stirring frequently.
. Add salt, sugar, and cooked rice to onion mixture, stirring well. Cook 3 minutes or until thoroughly heated. Stir in lime juice, and top with cashews.