Yield: 2 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Curry powder |
½ teaspoon | Salt |
\N dash | Pepper |
2 \N | Boned chicken breast halves |
⅔ cup | Orange juice |
⅔ cup | Water |
½ cup | Raw converted rice |
1 teaspoon | Brown sugar |
½ teaspoon | Dry mustard |
1 tablespoon | Chopped parsley |
Combine curry powder, ¼ teaspoon of the salt, and the pepper.
Remove skin from chicken. Rub seasonings onto top and bottom surfaces of each chicken piece; set aside. Combine remaining salt, juice, water, rice, brown sugar, and mustard in 8-inch skillet; mix well. Bring to a boil. Arrange chicken over rice.
Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.
Per serving: 335 calories; 28g protein; 49g carbohydrate; 3g fat (8% of calories); 59 mg cholesterol; 587 mg sodium.
Source: Uncle Ben's Rice pamphlet.
Posted on GEnie by Pattye Zensen (PATTYE) on 06/29/93.
From the recipe files of Rosanne Troxel, Lenexa, Kansas USA (tjfm10c@...)