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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Very delicious rice pilaf with dried fruits, chicken, and nuts. Great way to liven up leftover chicken or pork. Also a wonderful dish for a vegetarian option if you omit the chicken. Ingredients:
1 3/4 cups water |
1 tablespoon butter |
1 (6 ounce) package rice pilaf mix (such as near east®) |
3 tablespoons butter |
8 dried figs, chopped |
1/4 cup dried currants |
1 mango - peeled, seeded, and diced |
1/4 cup water, or more if needed |
1/4 cup chopped cashews |
2 tablespoons half-and-half |
1/2 cup cubed cooked chicken |
1/4 cup crumbled blue cheese |
Directions:
1. Bring 1 3/4 cups water and 1 tablespoon butter to a boil in a saucepan. Stir in rice and seasoning packet; return to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 20 to 25 minutes. Fluff rice with a fork.
2. Heat 3 tablespoons butter in a separate saucepan over medium heat. Add figs and currants; toss to coat. Cook and stir until heated through, about 2 minutes. Add mango and water; cook and stir until mango is softened and dried fruit has absorbed water, about 5 minutes.
3. Stir cashews and half-and-half into fruit mixture; cook until sauce is thin and slightly reduced, about 5 minutes. Add chicken and blue cheese; cook until chicken is warmed and blue cheese is melted, about 5 minutes. Serve over rice pilaf.
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