RCI-SP.005.0077.001
Hot Curried Rice and Vegetables
Makes 6 servings.
Prep35 min
Cook30 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2
Add minced garlic and curry powder to the hot oil, stirring constantly for about 30 seconds until fragrant.
1 minutes
3
Add chopped carrots and zucchini to the skillet, stirring to coat with the curry oil mixture.
4
Sprinkle salt, black pepper, and ground cinnamon over the vegetables and stir well to combine.
5
Pour in water and cook the vegetables, stirring occasionally, for 5-7 minutes until they are tender-crisp.
6 minutes
6
Stir in the cooked rice that was prepared in chicken broth, breaking up any clumps and mixing thoroughly with the vegetables.
7
Add the plumped raisins and toasted chopped pecans to the rice mixture, stirring gently to distribute evenly.
8
Stir in the orange marmalade until well incorporated throughout the rice and vegetables.
1 minutes
9
Remove the skillet from heat and let the mixture rest for 1-2 minutes before serving.
10
Serve each portion topped with a dollop of sour cream and additional toasted pecans if desired.