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CURRY CHICKEN LIME RICE BOWL
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"Rice to the Rescue!" Recipe Contest Winner- Lisa Renshaw
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| 1 9-ounce jar mango chutney |
| 1/4 cup fresh lime juice |
| 1/4 cup vegetable oil |
| 1/2 teaspoon salt |
| 1 tablespoon hot curry powder |
| 2 6- to 10-ounce packages refrigerated grilled chicken strips or 3 cups sliced, grilled chicken breasts |
| 1 cup diced bell pepper |
| 3 cups cooked U.S. basmati or long grain white rice |
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| In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and cooked rice. Serve immediately or cover and chill. |
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