COOK and stir yellow onions, carrots and celery in hot oil in large skillet on medium heat 5 to 7 min. or until crisp-tender. Add chicken and chili powder; cook and stir 8 to 10 min. or until chicken is done.
ADD broth and water; bring to boil. Add rice, tomatoes and currants; stir. Remove from heat; cover. Let stand 5 min.
TOP with nuts and green onions.