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Curried White Rice & Tangy Chopped Chicken

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“I modified a recipe for a cold rice chicken dish, by omitting the mayonnaise dressing and the result was delicious. The test was when my picky 15-year old son came into the kitchen asking "what smells good?", and then he ate every bite. The flavor of the rice is a gentle mild curry with a hint of lemon,and very light. The chicken and peppers are just slightly seasoned to retain their natural flavors.”

Ingredients Nutrition


  1. Combine in large deep saucepan 1 1/2 cups of chicken broth, water, tarragon, curry, ginger and lemon juice.
  2. Add instant rice, bring to boil and remove from heat and cover and let stand 5-7 minutes. (Note: follow package directions for the correct rice and liquid measurement amounts and adjust if necessary).
  3. In small saucepan, heat olive oil over medium and sauté onion 1 minute, add peppers and sauté 1 minute longer.
  4. Stir in cooked chicken,remaining chicken broth (about 2-4 Tablespoons)and add garlic powder, and simmer covered for 1-2 minutes until heated through (watch so peppers don't get overcooked).
  5. Spoon chicken and vegetables over the rice and serve warm. Garnish with lemon slices (optional).

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