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Curried Chicken and Rice

Make a filling meal in 40 minutes! The curry powder adds the right amount of spice to the chicken and rice – perfect for Asian-style dinner.

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  • prep time 20 min
  • total time 40 min
  • ingredients 12
  • servings 4
 

Ingredients

3/4
lb. boneless, skinless chicken breast halves, cut into bite-sized pieces
1 1/3
cups water
1
(14.5-oz.) can stewed tomatoes, undrained
1/3
cup raisins
1
tablespoon brown sugar
1
tablespoon fresh lemon juice
1
teaspoon chicken-flavor instant bouillon
1
teaspoon curry powder
1/2
teaspoon cinnamon
1/4
teaspoon salt
1/4
teaspoon ginger
1
cup uncooked basmati rice, rinsed, or regular long-grain rice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan, combine all ingredients except rice. Bring to a boil.
  • 2 Stir in rice. Reduce heat; cover and simmer 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.
  • 1 In large saucepan, combine all ingredients except rice. Bring to a boil.
  • 2 Stir in rice. Reduce heat; cover and simmer 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
340
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
55mg
55%;
Sodium
490mg
490%;
Total Carbohydrate
55g
55%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
6%;
Iron
20%;
Exchanges:
3 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.