Coconut Curry Chicken Rice

• One 6 oz. package Farmhouse(R) Chicken Rice
• 2 Tablespoons butter or margarine
• 1 Tablespoon vegetable oil
• 8 oz. boneless, skinless chicken breast, cut into 1/2" cubes
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 2 Tablespoons fresh ginger, finely chopped
• 1 clove garlic, minced
• One 13.5 oz. can unsweetened coconut milk
• 1/4 cup water
• 2 Tablespoons curry powder
• 1 Tablespoon lemon juice
• 1/2 cup peas, frozen

1. In medium saucepan, heat butter or margarine and oil over medium heat. Add chicken, cook until brown. Remove chicken from pan with slotted spoon. Set aside.
2. Add to saucepan, onion, red bell pepper, ginger and garlic. Cook for 5 minutes stirring frequently.
3. Add coconut milk, water, curry powder, lemon juice, peas, rice and contents of seasoning packet. Stir together and bring to a boil. Reduce heat to low boil, cover and cook for 15 minutes.
4. Add chicken and cook, covered, for 10 more minutes.
5. Remove from heat, uncover and let stand 5 minutes.

chicken rice, butter, vegetable oil, chicken, onion, red bell pepper, fresh ginger, clove garlic, unsweetened coconut milk, water, curry powder, lemon juice, peas

Taken from www.epicurious.com/recipes/member/views/coconut-curry-chicken-rice-50145118 (may not work)