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.
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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.
513.64 calories; 13.01 g protein; 73.84 g carbohydrates; 6.94 g dietary-fiber; 32.29 g sugars; 21.02 g fat; 10.67 g saturated-fat; 52.76 mg cholesterol; 804.12 IU vitamin-a-iu; 4.13 mg niacin-equivalents; 0.25 mg vitamin-b6; 11.18 mg vitamin-c; 19.31 mcg folate; 131.73 mg calcium; 2.17 mg iron; 59.76 mg magnesium; 524.81 mg potassium; 869.39 mg sodium; 0.09 mg thiamin; 189.2 calories-from-fat; 55 percent-of-calories-from-carbs; 35 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat