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Flavorful Ethnic Family Meals Right from the Pantry

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Indian Style Chicken Biryani

(Family Features) - In this economy, families are looking for tasty, convenient and budget-friendly home meals. In fact, according to a recent survey by The Food Marketing Institute, about 71 percent of adults reported eating at home more. Today home cooking encompasses more ethnic food choices, including Thai, Indian and Japanese.
"Home cooks can find inspiration from ingredients and spices already in the pantry to create cost effective meals," explains Emily Korns, registered dietitian with Mars Food U.S. "For example, new Uncle Ben's Ready Rice Basmati and Jasmine varieties have a nutty flavor, aroma reminiscent of India, and serve as a great foundation for global cuisine."
The Basmati and Jasmine ready-to-heat rices are super easy to make and go from the microwave to the dinner plate in just 90 seconds. Combine them with vegetables and a lean protein to support a healthy heart and a well-balanced meal plan the entire family can enjoy. Both rice varieties are an excellent source of B-vitamins thiamin and folate, and a good source of niacin. They contain zero grams trans fat, no saturated fat, are cholesterol free, very low in sodium and American Heart Association Certified.

The featured Indian Style Chicken Biryani recipe combines Basmati rice, snap peas, red bell peppers and a touch of curry sauce for a perfect flavor combination with two grams of fiber, only 200 calories, and a half gram of saturated fat per serving.

For more easy recipes and information, visit UncleBens.com.

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Indian Style Chicken Biryani

  • 1/4 cup prepared curry powder
  • 3/4 pound uncooked skinless chicken breast, cut into strips
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon olive oil
  • 3/4 cup chicken broth
  • 1 pouch Uncle Ben's Ready Rice Basmati
  • 1 cup plain non-fat yogurt
  • 4 cilantro sprigs and leaves, chopped for garnish
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    1. In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.
    2. Heat sauté pan over high heat; add oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.
    3. Add chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.
    4. Stir in yogurt and chopped cilantro into heated rice and chicken mixture.
    5. Stir until well combined.
    6. Serve hot.

Cook Time
10 minutes

Calories: 200g     Total Fat: 5g
Cholesterol: 35mg     Protein: 18g
Carbohydrates: 23g     Sodium: 80mg

SOURCE: Uncle Ben's

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