 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A quick and hearty dish that reheats well Ingredients:
9 -12 boneless skinless chicken tenders or 3 -4 boneless skinless chicken breasts, cubed |
1 1/2 cups long grain rice |
2 (14 ounce) cans stewed tomatoes (juice reserved) or 2 (14 ounce) cans diced tomatoes (juice reserved) |
1 medium onion, diced |
3 tablespoons minced garlic |
1 tablespoon curry powder |
2 tablespoons olive oil |
2 tablespoons butter |
2 1/3 cups water (approx) |
1/4 cup water |
Directions:
1. Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
2. In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
3. Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
4. Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
5. Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
6. Remove the lid from the chicken and allow sauce to reduce as it simmers.
7. When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
8. When the rice is at your desired texture the dish is ready to serve.
|
|