Gold Rice with Chicken and Pistachio

Derf's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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.

Reviews

[HeatherFeather]

This was a very good, quick, & easy recipe. I enjoyed the carrots and the raisins in the curried rice and the chicken came out very tender and moist. I found the directions to be clear and accurate. Next time I will saute the rice and the spices briefly with the browned chicken & onions before adding the liquids to enhance the flavors of the spices a bit more (and add a bit more of all seasonings).Thanks - we enjoyed this very much.