Figs and Rice

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 1 3/4 cups water and 1 tablespoon butter to a boil in a medium saucepan. Stir in the rice pilaf mix with its seasoning, reduce heat to low, cover, and simmer about 20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and keep covered.

2. While the rice cooks, melt 3 tablespoons butter in a large skillet over medium heat. Add the chopped dried figs and currants and cook 2 minutes, stirring.

3. Add the 1/4 cup water to the skillet and simmer about 5 minutes until the fruit plumps and most of the liquid is absorbed, adding a splash more water if it becomes dry.

4. Add the diced mango and chopped cashews and cook about 3 minutes, stirring gently, until the mango is warm and the cashews are lightly toasted.

5. Stir in the cubed cooked chicken and heat through about 3 minutes until steaming hot, reaching 165°F (74°C).

6. Stir in the half-and-half, then fluff the rice and fold it into the skillet. Cook 2 minutes until hot and combined.

7. Transfer to a serving dish, sprinkle the crumbled blue cheese over the top, and serve warm.