Grandma’S Chicken Curry With Rice And Vegetables

• 1 Family-Size Stouffer's Grandma's Chicken and Vegetable Rice Bake
• 1 tablespoon olive oil
• 1 small yellow onion diced
• 1 inch ginger peeled and minced
• 1 tablespoon yellow curry powder
• 1 can light coconut milk
• 2 cups spinach chopped
• 1 carrot shredded
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons cilantro chopped
• 1/2 jalapeno a small, finely diced

1. Defrost Stouffer's Grandma's Chicken and Vegetable Rice Bake.
2. Heat olive oil in a large pan on a medium heat. Saute onion, ginger, and curry powder until the onion is translucent (about 5 minutes).
3. Stir in the light coconut milk and simmer for 5 minutes.
4. Mix in Stouffer's Grandma's Chicken and Vegetable Rice Bake (Family Size) until well incorporated and bring back to a simmer about 10 minutes. Then, fold in the chopped spinach and continue to simmer until the spinach is wilted (about 1 minute).
5. To serve, turn the curry out in to a large serving bowl, and garnish with the diced jalapeno, shredded carrots, chopped cilantro and lime.

stoufferus grandmaus, olive oil, onion, ginger, curry powder, light coconut milk, carrot, salt, ground black pepper, cilantro

Taken from www.yummly.com/recipe/Grandmas-Chicken-Curry-with-Rice-and-Vegetables-2654712 (may not work)