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Figs and Rice

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"Very delicious rice pilaf with dried fruits, chicken, and nuts. Great way to liven up leftover chicken or pork. Also a wonderful dish for a vegetarian option if you omit the chicken."
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Ingredients

50 m servings 514 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 514 calories; 21 g fat; 73.8 g carbohydrates; 13 g protein; 53 mg cholesterol; 869 mg sodium. Full nutrition

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