CHICKEN CURRY WITH RICE

 1-3/4 cups water

• 1 tablespoon olive oil
• 1 pkg (7.2 oz) rice pilaf mix
• 1 tsp curry powder
• 1/2 cup chopped lightly salted cashews
• 1 can (14.5-oz) diced tomatoes with green chilies
• 2 cups shredded rotisserie chicken
• 1 cup frozen peas (about 4 ounces)

In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.

TOH file photo

Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.