prep time
10 min

cook time
10 min

servings
6

WHAT YOU'LL NEED


Minute Rice^® instant white rice, uncooked
1½ cups (375 mL)
8		boneless skinless chicken thighs, cut into 1½-inch pieces
1		clove garlic, minced
1 tbsp (15 mL)		oil
2		medium sweet potatoes, peeled, cut into ½-inch chunks
2 cups (500 mL)		small cauliflower florets
1 can (19 fl oz/540 mL)		diced tomatoes, undrained
1 can (10 fl oz/284 mL)		condensed cream of celery soup
1 tbsp (15 mL)		curry powder
1 cup (250 mL)		frozen peas, thawed
¼ cup (50 mL)		raisins
¼ cup (50 mL)		cashews

INSTRUCTIONS

Step 1: Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat until browned and cooked through

Step 2: Add sweet potatoes, cauliflower, tomatoes with their liquid, the soup and curry powder; mix well. Bring to boil. Reduce heat to medium; cover and cook 10 minutes or until vegetables are tender

Step 3: Remove from heat. Stir in rice and peas. Cover and let stand 5 minutes Sprinkle with raisins and cashews

Make it Your Own:
Curry powder can be mild, medium or hot. Additional curry powder can be added to suit your personal preference.

Nutrition Bonus:
This flavourful one pot meal is an excellent source of vitamins A, C and B6.