Curry Chicken and Rice
The green chiles in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 120
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 120
1 3/4 cups water
1 tablespoon olive oil
1 package (7.2 ounces) rice pilaf mixes
1 teaspoon curry powder
2 cups shredded rotisserie chicken
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 cup frozen peas (about 4 ounces)
1/2 cup chopped lightly salted cashews
Directions:
In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its 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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
