Here is another wonderful recipe from the Pillsbury cookbook. This is by P.S. Kenney in Denver, CO. who entered the contest in 1994 and won $10,000.
2 cups uncooked regular long grain white rice
4 cups water
1/4 cup olive oil or vegetable oil
1 medium onion, chopped (1/2 cup)
4 boneless skinless chicken breasts, cut into 1 inch cubes
2 tablespoons water
2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup peanuts, if desired
1/3 cup chutney
2 tablespoon coconut
2 tablespoons dried currants
2 cups frozen mixed vegetables
1 to 2 red bell peppers, cut into strips
- Cook rice in water as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot. Cook and stir onion in oil until hot. Cook and stir onion for 2 minutes. Add chicken, 2 tablespoons water, the curry powder, salt and pepper; cook and stir 6 to 8 minutes or until chicken is no longer pink in center.
- Add peanuts, chutney, coconut, currants and frozen mixed vegetables; cook and stir 7 to 8 miutes or until vegetables are crisp tender.
- To serve, spoon rice onto serving platter. Top wiht chicken mixture. Garnish with bell pepper strips.
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