Curry Chicken And Rice Recipe

Ingredients

1-3/4 cups water1 tablespoon olive oil1 package (7.2 ounces) rice pilaf mix1 teaspoon curry powder2 cups shredded rotisserie chicken1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained1 cup frozen peas (about 4 ounces)1/2 cup chopped lightly salted cashews

Preparation

In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.

Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.