Curried Chicken And Rice Recipe

Summary

Cooking Time10 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient

Ingredients

 Frozen chicken200 Gram (1 Package)
 Canned tomatoes14 1⁄2 Ounce, cut up (1 Can)
 Quick cooking rice2⁄3 Cup (10.67 tbs)
 Green pepper1⁄2 , finely chopped
 Hot water2 Tablespoon
 Curry powder3 Teaspoon
 Salted peanuts1⁄2 Cup (8 tbs)
 Raisins1⁄2 Cup (8 tbs)
 Snipped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1569 Calories from Fat 393

% Daily Value*

Total Fat 47 g71.9%

Saturated Fat 6.9 g34.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 896.6 mg37.4%

Total Carbohydrates 231 g77.1%

Dietary Fiber 27.7 g110.7%

Sugars 58.8 g

Protein 80 g160.5%

Vitamin A 116.6% Vitamin C 237%

Calcium 44% Iron 103.9%

*Based on a 2000 Calorie diet

Directions

In a 2-quart casserole micro-cook chicken base, covered, on 50% power (MEDIUM) about 5 minutes or till thawed, stirring once to break up base.
Stir in undrained tomatoes, uncooked rice, green pepper, water, and curry powder.
Micro-cook, covered, on 100% power (HIGH) 8 to 10 minutes or till rice is tender, stirring twice.
Stir in peanuts and raisins.
Top with parsley, if desired.
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