Curried Chicken And Rice Recipe
Summary
Cooking Time10 MinDifficulty LevelMedium
Ingredients
| 1 package Freezer Chicken Base | ||
| 1 14 1/2-ounce can tomatoes, cut up | ||
| 2/3 cup quick-cooking rice | ||
| Green pepper | 1/2 To taste, finely chopped | |
| Hot water | 2 Tablespoon | |
| 2 to 3 teaspooons curry powder | ||
| Salted peanuts | 1/2 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
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.
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.
Chef
