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

Directions

  1. 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.
  2. 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.

Recipe source: tasteofhome

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