Lunch: Curry Chicken and Rice Recipe
Ingredients
1-3/4 cups water
1 tablespoon olive oil
1 package (7.2 ounces) rice pilaf mix
1 teaspoon curry powder
2 cups shredded rotisserie chicken
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup frozen peas (about 4 ounces)
1/2 cup chopped lightly salted cashews
Instructions
In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, contents of seasoning packet and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.
Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
