Ingredients

2 Tablespoon butter
1 boneless, skinless chicken breast, cut in 1-inch pieces
1 Tablespoon curry powder
1/2 Cup diced onion
1 1/2 Cup long-grain rice
3 Cup chicken broth
1 1/2 Cup thawed peas
1 small can sliced mushrooms, drained

Instructions

Melt butter in large skillet. Add chicken, curry powder and onion. Cook two minutes. Stir in rice and cook two minutes over medium-high heat, stirring occasionally. Add broth and bring to a boil. Reduce heat, cover and simmer 20 minutes or until rice is tender. Stir in peas and mushrooms and cook five minutes more. Serve warm or cold.

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