| | Directions | | Combine curry powder, 1/2 tsp. of salt, and pepper. Sprinkle over chicken and rub into top and bottom of each chicken piece and set aside. In 10" skillet, combine orange juice, rice, water, brown sugar, dry mustard, and 3/4 tsp. of salt and mix well. Arrange chicken pieces over the rice mixture. Bring to a boil. Cover and cook on low for 20 to 25 minutes. Remove from heat and let stand covered until liquid is absorbed (about 5 minutes). If necessary, you can cook it longer if 20-25 minutes was not enough. Sprinkle with parsley. |
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| Ingredients | | - |  | 4 skinless, boneless chicken breast halves, each cut inch half |
| - | | 2 1/2 teaspoons curry powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 1/2 cups orange juice |
| - | | 1 cup Uncle Bens rice |
| - | | 3/4 cup water |
| - | | 1 tablespoon brown sugar |
| - | | 1 teaspoon Dry Mustard |
| - | | 3/4 teaspoon salt |
| - | | chopped parsley |
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