Curried Rice & Tangy Chopped Chicken

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 -2 lb cooked boneless skinless chicken breast (chopped or cubed)
• 14 ounces chicken broth (i used the broth made from boiling the chicken)
• 1/2 cup water
• 2 cups instant rice
• 1 teaspoon tarragon
• 1 teaspoon curry
• 1 teaspoon ginger
• 1 tablespoon lemon juice (i used fresh)
• 1/4 cup olive oil
• 1/2 teaspoon garlic powder
• 1 small yellow onion
• 1 bell pepper, chopped
• 1 red pepper, chopped

Recipe

• 1 combine in large deep saucepan 1 1/2 cups of chicken broth, water, tarragon, curry, ginger and lemon juice.
• 2 add instant rice, bring to boil and remove from heat and cover and let stand 5-7 minutes. (note: follow package directions for the correct rice and liquid measurement amounts and adjust if necessary).
• 3 in small saucepan, heat olive oil over medium and sauté onion 1 minute, add peppers and sauté 1 minute longer.
• 4 stir in cooked chicken,remaining chicken broth (about 2-4 tablespoons)and add garlic powder, and simmer covered for 1-2 minutes until heated through (watch so peppers don't get overcooked).
• 5 spoon chicken and vegetables over the rice and serve warm. garnish with lemon slices (optional).