Curry Chicken and Rice

  Dinner

I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño.

Curry Chicken and Rice

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

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

  • 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.

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