Curried White Rice & Tangy Chopped Chicken

• 1 -2 lb cooked boneless skinless chicken breast (chopped or cubed)
• 14 ounces chicken broth (I used the broth made from boiling the chicken)
• 12 cup water
• 2 cups instant rice
• 1 teaspoon tarragon
• 1 teaspoon curry
• 1 teaspoon ginger
• 1 tablespoon lemon juice (I used fresh)
• 14 cup olive oil
• 12 teaspoon garlic powder
• 1 small yellow onion
• 1 bell pepper, chopped
• 1 red pepper, chopped

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.
3. (Note: follow package directions for the correct rice and liquid measurement amounts and adjust if necessary).
4. In small saucepan, heat olive oil over medium and saute onion 1 minute, add peppers and saute 1 minute longer.
5. 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).
6. Spoon chicken and vegetables over the rice and serve warm.
7. Garnish with lemon slices (optional).

chicken, chicken broth, water, instant rice, tarragon, curry, ginger, lemon juice, olive oil, garlic, yellow onion, bell pepper, red pepper

Taken from www.food.com/recipe/curried-white-rice-tangy-chopped-chicken-245133 (may not work)