figs-and-rice

Figs and Rice

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  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
beebparis
Recipe by  beebparis

“Very delicious rice pilaf with dried fruits, chicken, and nuts. Great way to liven up leftover chicken or pork. Also a wonderful dish for a vegetarian option if you omit the chicken.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. 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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 514 cal
  • 26%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 73.8 g
  • 24%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

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Ann's Rice Pilaf

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Easy Coconut Rice and Black-Eyed Peas