1 tbsp vegetable oil 1 1/2 cups frozen vegetable seasoning blend, thawed 1 (14.5 oz) can diced tomatoes, undrained 1/2 cup golden raisins 1/2 cup unsalted chicken broth 1 1/2 tsp salt 1 1/2 tsp ground ginger 1 1/2 tsp curry powder 1/2 tsp ground black pepper 2 cups shredded cooked chicken 2 cups long-grain rice, cooked according to package directions 1/2 cup sliced almonds chopped green onion, for garnish (optional)
1. Preheat oven to 350°F.
2. In a 10-inch enamel-coated cast-iron skillet, heat oil over medium-high heat. Add vegetable blend; cook until tender, about 5 minutes. Stir in tomatoes, raisins, broth, salt, ginger, curry, and pepper, and bring to a boil. Remove from heat, and stir in chicken and rice. Sprinkle with almonds.
3. Bake until almonds are lightly browned, about 30 minutes. Let stand for five minutes before serving. Garnish with green onion, if desired.
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