Some cravings come on suddenly. Curry Chicken & Rice will quickly satisfy that craving in no time at all. Transform that ravishing rotisserie chicken into a curry-seasoned and remarkable rice dish in about 30 minutes. No time to waste; when you are wanting some real food, real fast, this Curry Chicken & Rice will quickly become a “hurry up, I’m hungry” mainstay in your lightning-speed meal highlight reel. Sometimes living in the fast lane is fabulous. Enjoy it!
Ingredients
- 1 3/4 cups water
- 1 tablespoon olive oil
- 1 (7.2-ounce) package rice pilaf mix, plus the seasoning packet
- 1 teaspoon curry powder
- 2 cups rotisserie chicken, shredded
- 1 (14.5-ounce) can tomatoes with mild green chiles, diced, undrained
- 1 cup frozen peas
- 1/2 cup lightly salted cashews, chopped, for topping
Directions
Step 1 –In a large saucepan, add the water and olive oil and bring to a boil.
Step 2 –Stir the rice pilaf mix, its seasoning packet, and the curry powder into the water and return to a boil.
Step 3 –Reduce the heat and simmer the rice mixture, covered, about 15 minutes.
Step 4 –Add the rotisserie chicken, the diced tomatoes, and the frozen peas to the rice mixture, and stir to combine. Cook, covered, until the liquid has almost absorbed and the rice is tender, about 8-10 minutes.
Step 5 –Sprinkle the rice mixture with the cashews.
Step 6 –Plate and serve.
