CURRY CHICKEN LIME RICE BOWL
"Rice to the Rescue!" Recipe Contest Winner- Lisa Renshaw
Yield: Makes 6 servings.
• 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
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.
Total Fat 12g
Total Carbohydrate 41g
Dietary Fiber 2g
USA Rice Federation (www.usarice.com)