Ingredients for Tropical Basmati Rice Salad
- Basmati Rice
- 2 tablespoons water
- Mango Chutney
- Cooked Chicken
- Dried Cranberries
- Pecan Halves
- Fresh Ground Black Pepper
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How to Make Tropical Basmati Rice Salad
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- Combine the rinsed rice and 1 ¾ cups of water in a medium saucepan. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed and the rice is tender.
- While the rice cooks, combine ½ cup mango chutney and 2 tablespoons of water in a small saucepan.
- Cook over low heat, stirring constantly, until the chutney is melted and smooth (about 1 minute).
- In a large bowl, combine the cooked rice, 1 ½ cups cooked chicken (shredded rotisserie chicken works great!), ½ cup dried cranberries, ¼ cup chopped pecans, and a pinch of black pepper.
- Pour the melted chutney over the rice mixture and toss gently to combine.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3g
Fat
8g
Carbs
8g
