Gold Rice with Chicken and Pistachio

• 2 teaspoons oil
• 1 lb boneless skinless chicken breast, cut in strips
• 12 cup chopped onion
• 1 cup uncooked long-grain white rice
• 12 cup shredded carrot
• 14 cup golden raisin
• 1 teaspoon curry powder (or as much as you like)
• 1 teaspoon coriander
• 14 teaspoon salt
• 1 (14 1/2 ounce) can ready-to-serve chicken broth
• 12 cup water
• 14 cup shelled pistachio nut (or slivered almonds, toasted)

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.

oil, chicken breast, onion, longgrain white rice, carrot, golden raisin, curry powder, coriander, salt, readytoserve chicken broth, water, pistachio nut

Taken from www.food.com/recipe/gold-rice-with-chicken-and-pistachio-12669 (may not work)