Gold Rice with Chicken and Pistachio

Gold Rice with Chicken and Pistachio

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4-6
  • About This Recipe

    “Wonderful rice and chicken, pistachios add a nice touch.Garnish plate with crisp romaine lettuce, topped with chopped tomatoes and black olives, sprinkled with salt and pepper and splashed with a little balsamic vinegar.”


  • 2teaspoonsoil
  • 1lbboneless skinless chicken breast, cut in strips
  • 1/2 cupchopped onion
  • 1cupuncooked long-grain white rice
  • 1/2 cupshredded carrot
  • 1/4 cupgolden raisin
  • 1teaspooncurry powder( or as much as you like)
  • 1teaspooncoriander
  • 1/4 teaspoonsalt
  • 1 (14 1/2 ounce) cans ready-to-serve chicken broth
  • 1/2 cupwater
  • 1/4 cupshelled pistachio nut( or slivered almonds, toasted)
  • Directions

  • Heat oil in a large no stick frypan over medium high heat until hot.
  • Add chicken strips and onion, cook 5 minutes or until chicken is browned and onion is tender, stirring often.
  • Add all remaining ingredients except nuts.
  • Mix well.
  • Bring to boil and reduce heat to medium low, cover and cook 15-20 minutesor until chicken is no longer pink, rice is tender and liquid is absorbed.
  • Just before serving, sprinkle nuts over top.
  • Reviews

  • “This was a very good, quick, & easy recipe. I enjoyed the carrots and the raisins in the curried rice and the chicken came out very tender and moist.I found the directions to be clear and accurate.Next time I will saute the rice and the spices briefly with the browned chicken & onions before adding the liquids to enhance the flavors of the spices a bit more (and add a bit more of all seasonings).Thanks – we enjoyed this very much.”

  • “I made this for dinner and the children loved it. Infact my one daughter who is really picky loved it so much she had seconds. She was really sad that I put nut in it because she could not take it to school for lunch.”