Try this Chicken And Spicy Rice recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken And Spicy Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Red pepper; diced; 1 1/2 c Long grain rice; 3 c Boiling water; 400 g Boneless skinless chicken;; 1 ts Garam masala; 1 ts Curry powder; (1 to 2); 2 lg Tomatoes; skinned and diced; 1 lg Onion; diced; 2 ts Vegetable oil; ; cubes; 1/2 ts Grated fresh root ginger; 1 Garlic clove; crushed; 1/2 c Roasted cashew nuts;; 1 c Frozen peas; 1 pk MAGGI Chicken Noodle Soup

Find the most delicious recipes here

INGREDIENTS

1 Red pepper; diced
1 1/2 c Long grain rice
3 c Boiling water
400 g Boneless skinless chicken;
1 ts Garam masala
1 ts Curry powder; (1 to 2)
2 lg Tomatoes; skinned and diced
1 lg Onion; diced
2 ts Vegetable oil
; cubes
1/2 ts Grated fresh root ginger
1 Garlic clove; crushed
1/2 c Roasted cashew nuts;
1 c Frozen peas
1 pk MAGGI Chicken Noodle Soup

Servings

INSTRUCTIONS

Heat the oil in a large saucepan. Add the chicken. Cook over a moderately high heat until brown. Remove the chicken and set aside. Drain most of the fat from the pan. Add the onion to the pan. Cook for 2-3 minutes, then stir in the garlic, curry powder, garam masala, ginger and rice. Cook, stirring, for a further 1-2 minutes. Add the soup mix, water, tomatoes and red pepper. Bring to the boil, stirring. Add the chicken. Cover the pan. Cook over a low heat for 10 minutes. Stir in the peas. Cover and cook for a further 5-8 minutes or until the rice is tender and the liquid is absorbed. Serve sprinkled with cashew nuts if desired.

NOTES

Alert editor

Chicken And Spicy Rice

1 Red pepper; diced
1 1/2 c Long grain rice
3 c Boiling water
400 g Boneless skinless chicken;
1 ts Garam masala
1 ts Curry powder; (1 to 2)
2 lg Tomatoes; skinned and diced
1 lg Onion; diced
2 ts Vegetable oil
 ; cubes
1/2 ts Grated fresh root ginger
1 Garlic clove; crushed
1/2 c Roasted cashew nuts;
1 c Frozen peas
1 pk MAGGI Chicken Noodle Soup

Heat the oil in a large saucepan. Add the chicken. Cook over a  moderately high heat until brown. Remove the chicken and set aside.    Drain most of the fat from the pan. Add the onion to the pan. Cook  for 2-3 minutes, then stir in the garlic, curry powder, garam masala,  ginger and rice. Cook, stirring, for a further 1-2 minutes.    Add the soup mix, water, tomatoes and red pepper. Bring to the boil,  stirring.    Add the chicken. Cover the pan. Cook over a low heat for 10 minutes.    Stir in the peas. Cover and cook for a further 5-8 minutes or until  the rice is tender and the liquid is absorbed.    Serve sprinkled with cashew nuts if desired.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (346g)
Recipe Makes: 4 servings

Calories: 369
Calories from Fat: 68 (18%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 2.1g
Cholesterol 78.3mg		24 %
Sodium 524.9mg		18 %
Potassium 418.3mg		11 %
Total Carbohydrate 44.9g		13 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 41.5g
Protein 28.8g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 369

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe