Note: This recipe is adapted from the EatRight Lose Weight 7 Simple Steps cookbook.
2 Tbsp butter spread (such as Smart Balance), divided
1 1/2 tsp curry powder
1 1/2 cups long-grain rice
3 cups reduced-sodium chicken broth
1/2 cup chopped green onion
1/2 cup chopped bell pepper
1 garlic clove, minced
1 cup golden raisins
2 Tbsp mango chutney
1/4 cup sliced green onions
1/4 cup slivered almonds, toasted
1. Melt 1 Tbsp butter spread in a 2-quart saucepan. Add curry powder and rice, and stir over medium-high heat until rice is well-coated, about 2 minutes. Add chicken broth and bring to a boil. Stir, cover and reduce heat. Simmer 20 minutes or until rice is done.
2. In a large skillet, melt remaining 1 Tbsp butter spread. Add onion, pepper and garlic. Saute over medium-high heat until vegetables are crisp-tender. Remove from heat and add raisins.
3. Stir together cooked rice and vegetable mixture. Serve with mango chutney, almonds and sliced green onions.
Yield: 4 main-dish servings or 6 side-dish servings Tip: For a main dish, stir in grilled chicken strips or steamed shrimp.