Figs and Rice recipe
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Ingredients
- 1 ¾ cups water 1 tablespoon butter 1 (6 ounce) package rice pilaf mix (such as Near East®) 3 tablespoons butter 8 dried figs, chopped ¼ cup dried currants 1 mango - peeled, seeded, and diced ¼ cup water, or more if needed ¼ cup chopped cashews 2 tablespoons half-and-half ½ cup cubed cooked chicken ¼ cup crumbled blue cheese
Nutrition Info
- 513.6 caloriescarbohydrate: 73.8 gcholesterol: 52.8 mgfat: 21 gfiber: 6.9 gprotein: 13 gsaturatedFat: 10.7 gservingSize: -sodium: 869.4 mgsugar: 32.3 gtransFat: : -unsaturatedFat: : -
Directions Figs and Rice
Directions
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Bring 1 3/4 cups water and 1 tablespoon butter to a boil in a saucepan. Stir in rice and seasoning packet, return to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 20 to 25 minutes. Fluff rice with a fork.
Heat 3 tablespoons butter in a separate saucepan over medium heat. Add figs and currants, toss to coat. Cook and stir until heated through, about 2 minutes. Add mango and water, cook and stir until mango is softened and dried fruit has absorbed water, about 5 minutes.
Stir cashews and half-and-half into fruit mixture, cook until sauce is thin and slightly reduced, about 5 minutes. Add chicken and blue cheese, cook until chicken is warmed and blue cheese is melted, about 5 minutes. Serve over rice pilaf.