Curry Chicken Lime Rice Bowl

YIELD: 12 SERVINGS

2½ cups prepared mango chutney

½ cup fresh lime juice

⅓ cup vegetable oil

2 Tbsps. hot curry powder

1 tsp. salt

2½ lbs. grilled chicken breast strips, warm

1½ qt. cooked basmati or long grain rice, warm

2 cups diced red and green bell pepper

1. In a large bowl, whisk together chutney, juice, oil, curry and salt; mix well.

2. Gently fold in chicken, rice and peppers. Adjust seasonings. Serve immediately while warm or cover and refrigerate for use at a later date.

Photo and Recipe: USA Rice Federation