Figs and Rice Recipe
- 1 3/4 cups water
- 1 tablespoon butter
- 1 (6 ounce) package rice pilaf mix (such as Near East®)
- 3 tablespoons butter
- 8 dried figs, chopped
- 1/4 cup dried currants
- 1 mango – peeled, seeded, and diced
- 1/4 cup water, or more if needed
- 1/4 cup chopped cashews
- 2 tablespoons half-and-half
- 1/2 cup cubed cooked chicken
- 1/4 cup crumbled blue cheese
- Bring 1 3/4 cups water and 1 tablespoon butter to a boil in a saucepan. Stir in rice and seasoning packet; return to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 20 to 25 minutes. Fluff rice with a fork.
- Heat 3 tablespoons butter in a separate saucepan over medium heat. Add figs and currants; toss to coat. Cook and stir until heated through, about 2 minutes. Add mango and water; cook and stir until mango is softened and dried fruit has absorbed water, about 5 minutes.
- Stir cashews and half-and-half into fruit mixture; cook until sauce is thin and slightly reduced, about 5 minutes. Add chicken and blue cheese; cook until chicken is warmed and blue cheese is melted, about 5 minutes. Serve over rice pilaf.
