Tropical Basmati Rice Salad

• 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

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.

basmati rice, water, mango chutney, chicken, cranberries, pecan halves, fresh ground black pepper

Taken from www.food.com/recipe/tropical-basmati-rice-salad-479982 (may not work)