Figs and Rice

• 1 3/4 cups water
• 1 tablespoon butter
• 1 (6 ounce) package rice pilaf mix (such as Near East)
• 3 tablespoons butter
• 8 dried figs, chopped
• 1/4 cup dried currants
• 1 mango - peeled, seeded, and diced
• 1/4 cup water, or more if needed
• 1/4 cup chopped cashews
• 2 tablespoons half-and-half
• 1/2 cup cubed cooked chicken
• 1/4 cup crumbled blue cheese

1. Bring 1 3/4 cups water and 1 tablespoon butter to a boil in a saucepan.
2. Stir in rice and seasoning packet; return to a boil.
3. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 20 to 25 minutes.
4. Fluff rice with a fork.
5. Heat 3 tablespoons butter in a separate saucepan over medium heat.
6. Add figs and currants; toss to coat.
7. Cook and stir until heated through, about 2 minutes.
8. Add mango and water; cook and stir until mango is softened and dried fruit has absorbed water, about 5 minutes.
9. Stir cashews and half-and-half into fruit mixture; cook until sauce is thin and slightly reduced, about 5 minutes.
10. Add chicken and blue cheese; cook until chicken is warmed and blue cheese is melted, about 5 minutes.
11. Serve over rice pilaf.

water, butter, rice pilaf mix, butter, currants, mango, water, cashews, chicken, blue cheese

Taken from allrecipes.com/recipe/figs-and-rice/ (may not work)