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Recipe: Golden Rice and Chicken Pilaf

Main Dishes - Rice, Grains, Pasta
GOLDEN RICE AND CHICKEN PILAF

2 teaspoons oil
1 lb. fresh chicken tenders
1/2 cup chopped onion
1 cup uncooked regular long-grain white rice
1/2 cup shredded carrot
1/4 cup golden raisins
1 teaspoon curry powder
1 teaspoon coriander
1/4 teaspoon salt
1 (14 1/2 oz.) can ready-to-serve chicken broth
1/2 cup water
1/4 cup slivered almonds, toasted* or shelled pistachios (for garnish)

Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender, stirring occasionally.

Add all remaining ingredients except almonds; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.

Top each serving with almonds.

*To toast almonds:
Spread on cookie sheet; bake at 350 degrees F for 5 to 7 minutes or until golden brown, stirring occasionally.

Makes 4 servings (1 1/2 cups each)
From: Recipelink.com
Source: Recipe booklet: Best-Ever Chicken, Pillsbury Classic Cookbooks #223, September 1999
MsgID: 371575
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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