Chicken and rice with mashed potatoes
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This rice and chicken roast is seasoned and easy to prepare. Use the convenient cooked chicken cubes for an even easier meal.
The curry paste adds an exotic element, but feel free to leave them out.
What you need
. 1 cup rice (long grain) 4 chicken breast halves (boneless, skinless) 4 teaspoons butter 1/4 cup bell peppers (red or green or both, chopped) 1 clove garlic (minced) 1 cup onion (chopped) 1/2 cup celery (chopped) 1 can/14 1/2 oz tomatoes 1/4 cup raisins 3 tablespoons almonds (faded or sliced) 1/2 to 3/4 teaspoon curry powder 1/2 teaspoon thyme (dried leaves, crushed) salt to taste black pepper to taste Includes sliced sliced almonds How to make it
Preheat oven to 375°.
Pack the rice with water until tender.
Heat butter in large skillet; brown chicken on both sides; remove to 2-quart skillet.
Scoop over butter and add bell pepper, garlic, onion, celery, tomatoes, raisins, almonds and seasonings. Stir the mixture for 10 minutes.
Spoon rice over chicken and pour sauce over all. Cover with foil and bake for about 25 minutes or until chicken is tender.
Add almonds if desired.
Serves 6
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Nutritional guidelines (per serving) Calories 1085 Total fat 57 g Saturated fat 18 g Saturated fat 22 g Cholesterol 299 mg Sodium 333 mg Carbohydrate 45 g Fiber 4 g Protein 93 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
