This recipe comes together in about 40 minutes due to “a little help from my friends” – namely a box of curried rice and a purchased cooked chicken. I don’t know about you – but I’m a BIG FAN of supermarket roast chickens because they’re always tender and delicious – and pretty affordable.
The creamy curried rice also makes an excellent side dish, minus the chicken – which is actually how I served it recently. Then I thought, “Hmm. with the addition of some chicken, this would make a quick & easy meal!”
Serves 2 – 3+ as a main dish Adjust curry powder to taste!
- 3 cups water (Package calls for 2 cups….)
- 1 Tbs. olive oil
- 1 package GOYA – Curry Rice with Carrots and Onions
- 2 cups mixed frozen vegetables
- 3/4 cup heavy cream
- 1/4 cup water
- 3 to 4 cups COOKED sliced chicken
- 1 Tbs. curry powder – or to taste
- 1/3 tsp. salt
In a medium saucepan, over high heat, bring 3 cups of water to a boil. Lower heat and add 1 Tbs. olive oil and contents of Curry Rice package. Stir rice and water – cover pan.
Allow water/rice to simmer for 15 minutes. In the meantime, slice the chicken, measure out 3 – 4 cups and set aside. After 15 minutes, stir rice and add 2 cups frozen mixed vegetables. Raise heat until mixture begins to simmer once again, then lower heat. Cover and continue simmering for another 10 minutes – or until the vegetables are fully cooked.
Add 3/4 cup heavy cream, 1/4 cup water, 1 Tbs. curry powder and 1/3 salt. Mix well, add 3 to 4 cups sliced COOKED chicken. Once chicken has warmed up – you’re ready to eat. Enjoy!