1 (7-ounce) box KONRIKO® Wild Pecan® aromatic rice (about 1 cup)
4 tablespoons butter or margarine (1/2 stick)
3/4 cup chopped onion
1/2 cup slivered almonds
1/3 cup all-purpose flour
1 teaspoon KONRIKO® Creole Seasoning
2 cups chicken broth
1 cup light cream
1 (2-ounce) jar diced pimiento
2 tablespoons finely chopped parsley
2 1/2 cups diced cooked chicken
Cook rice according to package directions, omitting butter. Meanwhile, melt butter in a large skillet or saucepan over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and cream and mix well. Cook and stir until thickened and bubbly, about 5 minutes.
Remove from heat and stir in pimiento and parsley, then add chicken and rice. Blend well and spoon into a buttered 2-quart casserole. Bake in a 375º oven for 30 minutes or until heated through.
Makes 6 servings.
Nutritional Data:
Per serving: 463 calories, 26 g total fat (11 g sat. fat), 101 mg cholesterol, 520 mg sodium, 34 g carbohydrates, 2 g fiber, and 24 g protein.
