Curried White Rice & Tangy Chopped Chicken

I modified a recipe for a cold rice chicken dish, by omitting the mayonnaise dressing and the result was delicious. The test was when my picky 15-year old son came into the kitchen asking "what smells good?", and then he ate every bite. The flavor of the rice is a gentle mild curry with a hint of lemon,and very light. The chicken and peppers are just slightly seasoned to retain their natural flavors.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 -2  lb  cooked boneless skinless chicken breast (chopped or cubed)
• 14  ounces chicken broth (I used the broth made from boiling the chicken)
• 1⁄2 cup water
• 2  cups  instant rice
• 1  teaspoon tarragon
• 1  teaspoon curry
• 1  teaspoon ginger
• 1  tablespoon lemon juice (I used fresh)
• 1⁄4 cup olive oil
• 1⁄2 teaspoon garlic powder
• 1  small yellow onion
• 1  bell pepper, chopped
• 1  red pepper, chopped

Directions

1. Combine in large deep saucepan 1 1/2 cups of chicken broth, water, tarragon, curry, ginger and lemon juice.
2. Add instant rice, bring to boil and remove from heat and cover and let stand 5-7 minutes. (Note: follow package directions for the correct rice and liquid measurement amounts and adjust if necessary).
3. In small saucepan, heat olive oil over medium and sauté onion 1 minute, add peppers and sauté 1 minute longer.
4. Stir in cooked chicken,remaining chicken broth (about 2-4 Tablespoons)and add garlic powder, and simmer covered for 1-2 minutes until heated through (watch so peppers don't get overcooked).
5. Spoon chicken and vegetables over the rice and serve warm. Garnish with lemon slices (optional).