Bombay Chicken and Rice

I honestly do not remember how I came across this recipe. Over the years I have changed the recipe a bit. The original recipe used all canned ingredients; chicken, English peas and plain diced tomatoes. I wanted more spice and fresh ingredients. So I started using left over chicken or even grilled chicken. I punched up the spice by using Rotel tomatoes. This recipe is spicy! So if you can't handle the heat, use plain tomatoes or mild Rotel. This time I used the rest of the poached chicken from the Curried Chicken Salad I just made. Sometimes I make the rice with out the chicken and grill a chicken breast seasoned with curry powder. Both techniques are delicious. I LOVE the warm and spicy flavors of India in the rice dish. The texture is great too. I like the crunch of the cashews and the fresh pop of the peas. It is another quick meal that is flavorful and colorful to boot.

Bombay Chicken and Rice

Servings: 4

Ingredients

2 Tbsp. butter

6 oz. box curry rice pilaf mix

10 oz. skinned and boned poached chicken, diced

10 oz. can original Rotel tomatoes, drained

1 cup frozen peas

1/2 cup unsalted cashews

Directions

Prepare the rice according to package directions for stovetop or microwave. Stir in the chicken, tomatoes, and peas in the last 15 minutes of cooking time. Cook according to directions until the rice is tender and most of the liquid is absorbed. Serve garnished with the cashews.

Note: If you cannot find a curry pilaf mix, add 1 tablespoon of curry powder when you add the seasoning mix.

Linking to:

Dizzy Busy & Hungry: Wine'd Down Wednesday

Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday

Turnips 2 Tangerines: Four Seasons Blog Hop

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Ms. enPlace: See Ya in the Gumbo