Gold Rice with Chicken and Pistachio |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Wonderful rice and chicken, pistachios add a nice touch.Garnish plate with crisp romaine lettuce, topped with chopped tomatoes and black olives, sprinkled with salt and pepper and splashed with a little balsamic vinegar. Ingredients:
2 teaspoons oil |
1 lb boneless skinless chicken breast, cut in strips |
1/2 cup chopped onion |
1 cup uncooked long-grain white rice |
1/2 cup shredded carrot |
1/4 cup golden raisin |
1 teaspoon curry powder (or as much as you like) |
1 teaspoon coriander |
1/4 teaspoon salt |
1 (14 1/2 ounce) can ready-to-serve chicken broth |
1/2 cup water |
1/4 cup shelled pistachio nut (or slivered almonds, toasted) |
Directions:
1. Heat oil in a large no stick frypan over medium high heat until hot.
2. Add chicken strips and onion, cook 5 minutes or until chicken is browned and onion is tender, stirring often.
3. Add all remaining ingredients except nuts.
4. Mix well.
5. Bring to boil and reduce heat to medium low, cover and cook 15-20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.
6. Just before serving, sprinkle nuts over top.
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