Gold Rice with Chicken and Pistachio

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“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.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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