Recipe: Curry Chicken Lime Rice Bowls (using cooked rice, cooked chicken and mango chutne

CURRY CHICKEN LIME RICE BOWLS

1 (9 ounce) jar mango chutney
1/4 cup fresh lime juice
1/4 cup vegetable oil
1/2 teaspoon salt
1 tablespoon hot curry powder
3 cups sliced, grilled chicken breasts (or 2 packages (6 to 10 ounces each) refrigerated grilled chicken strips)
1 cup diced bell pepper
3 cups cooked U.S. basmati or long grain white rice

In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and cooked rice.

Serve immediately or cover and chill.

"Rice to the Rescue!" Recipe Contest Winner- Lisa Renshaw

Makes 6 servings
Source: USA Rice Federation