Servings: 6 | Preparation Time: 15 minutes | Cooking Time: 35 minutes
• 2 tbsp (25 mL) soft, non-hydrogenated margarine
• 1 lb (500 g) boneless, skinless chicken breast or thighs, cut into thin strips
• 1/2 cup (125 mL) diced Spanish onion
• 1 tbsp (15 mL) mild curry paste or powder
• 11/2 cups (375 mL) Uncle Ben's Long Grain Perfection® Rice
• 1 small sweet potato (about 8 oz/250g), peeled and diced
• 1/2 cup (125 mL) sweetened flaked coconut
• 3 cups (750 mL) water or low-sodium chicken stock
• 2 bay leaves
In large non-stick skillet or wok, melt half of the margarine over medium-high heat and cook chicken, stirring, for about 6 minutes or until no longer pink inside. Remove to plate.
Return skillet to medium-high heat and add remaining margarine. Cook onion for about 2 minutes or until softened. Stir in curry paste and cook, stirring for 1 minute.
Add rice, sweet potato, and coconut, stirring to combine.
Add water and bay leaves and bring to a boil.
Reduce heat, cover, and simmer on low for about 20 minutes or until rice and sweet potato are tender.
Stir in reserved chicken and any accumulated juices.
Cover and remove from heat; let stand for 5 minutes.
Remove bay leaves before serving.
Calories: 365 calories
Fat: 9 g
Saturated: 3 g
Cholesterol: 44 mg
Sodium: 197 mg
Potassium: 350 mg
Carbohydrates: 48 g
Fibre: 2 g
Protein: 22 g
Uncle Ben's
