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Ingredients
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1/4 cup (60 mL) olive oil
2 onions, chopped
2 cloves garlic, minced
2 tbsp (30 mL) minced fresh gingerroot
2 tsp (10 mL) ground cumin
2 tsp (10 mL) garam masala
1 tsp (5 mL) ground turmeric
2 cups (500 mL) Basmati rice
4 cups (1 L) sodium-reduced chicken stock
2 cups (500 mL) frozen peas, thawed
Assembly:
30 oz (900 g) Reuven Oven Roasted Chicken Breast Strips (Product Code 11102)
2/3 cup (150 mL) chopped toasted cashews
2/3 cup (150 mL) chopped fresh cilantro
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Preparation Instructions
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Heat oil in large saucepan or rondeau set over medium heat; cook onions, garlic, ginger, cumin, garam masala and turmeric for 5 to 8 minutes or until onions are softened and spices are fragrant. Add rice and stir to coat grains. Stir in chicken stock; bring to boil. Reduce heat to low; cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Stir in peas; cover and cook for 1 minute. Fluff with fork.
Assembly: Prepare Oven Roasted Chicken Breast Strips according to package directions. For each serving, portion 1 1/2 cups (375 mL) rice mixture onto plate. Top with 2.4 oz (67 g) cooked chicken strips, 1 1/2 tbsp (22 mL) chopped cashews and 1 tbsp (15 mL) chopped cilantro.
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Nutrition Info.
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1 serving
Calories: ............................ 379
Protein: ............................. 27 g
Fat: ..................................... 11 g
Carbohydrate: ................. 43 g
Fibre: .................................... 3 g
Sugar: ................................... 5 g
Cholesterol: .................. 54 mg
Sodium: ....................... 509 mg
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