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Curry Chicken and Rice

Name: Curry Chicken and Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Indian
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 chiles, undrained; 1 cup frozen peas (about 4 ounces); 1/2 cup chopped lightly salted cashews

6 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jan. 18, 2023

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

Curry Chicken and Rice Recipe photo by Taste of Home

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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 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.

Nutrition Facts

1-1/3 cups: 500 calories, 18g fat (4g saturated fat), 62mg cholesterol, 1162mg sodium, 53g carbohydrate (6g sugars, 5g fiber), 32g protein.

Curry Chicken and Rice

Ingredients

Directions

Nutrition Facts

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