figs and rice

Ingredients

• Servings: 4
• 1 3/4 cups water
• 1 tablespoon butter
• 1 (6 ounce) package rice pilaf mix (such as near east®)
• 3 tablespoons butter
• 8 dried figs, chopped
• 1/4 cup dried currants
• 1 mango - peeled, seeded, and diced
• 1/4 cup water, or more if needed
• 1/4 cup chopped cashews
• 2 tablespoons half-and-half
• 1/2 cup cubed cooked chicken
• 1/4 cup crumbled blue cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.
• 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.
• 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.