Curried Chicken and Rice

(9 Ratings)
Recipe Yield: 4 Servings


  • 1 (5.9-ounce) package RICE-A-RONIĀ® Chicken & Garlic Flavor
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 3/4-inch pieces
  • 1/2 cup thinly sliced carrots
  • 1/2 cup golden or dark raisins
  • 1 cup broccoli flowerets
  • Optional condiments: Mango chutney, toasted sliced almonds, chopped cilantro, plain yogurt

Preparation Steps

  1. In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown. Add curry powder, ginger and cayenne pepper; saute 15 seconds.
  2. Slowly stir in 2 cups water, chicken, carrots, raisins and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
  3. Add broccoli; simmer 5 to 10 minutes or until rice is tender and chicken is no longer pink inside. Let stand 3 to 5 minutes before serving. Serve with desired condiments.