Tropical Basmati Rice Salad

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 cup basmati rice (can use texmati or long grain rice)
• 1 3/4 cups water (plus 2 tbsp.)
• 3/4 cup mango chutney
• 12 ounces cooked chicken, chopped
• 1/2 cup dried cranberries
• 1/2 cup pecan halves, toasted and chopped
• 3/4 teaspoon fresh ground black pepper

Recipe

• 1 combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. fluff the rice with a fork.
• 2 meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.
• 3 combine the rice, chicken, cranberries, pecans and pepper in a large bowl. toss with melted chutney.