'1 tablespoon of olive oil'
'3/4 cup of chopped green onion'
'1 minced clove of garlic'
'1 small red bell pepper, cut into cubes'
'1 cup of rice'
'1/2 cup of raisins'
'1/4 cup of shredded coconut'
'1 1/2 tablespoons of curry powder'
'A pinch of cumin'
'To taste, salt'
'3 3/4 cups of chicken broth'
'500g of boneless, skinless chicken breast, cut into 1cm cubes'
'1 tablespoon of olive oil'
'3/4 cup of chopped green onion'
'1 minced clove of garlic'
'1 small red bell pepper, cut into cubes'
'1 cup of rice'
'1/2 cup of raisins'
'1/4 cup of shredded coconut'
'1 1/2 tablespoons of curry powder'
'A pinch of cumin'
'To taste, salt'
'3 3/4 cups of chicken broth'
'500g of boneless, skinless chicken breast, cut into 1cm cubes'
'In a large refrigerator-safe bowl, combine the olive oil, green onion, garlic, and red bell pepper.'
'Cover with plastic wrap, leaving a small opening, and microwave on high for 3 minutes or until the ingredients are tender.'
'Add the rice, raisins, coconut, curry powder, and cumin
Season with salt.'
'Mix well and reserve.'
'In another large refrigerator-safe bowl, heat the chicken broth over medium-high heat for 2 minutes or until boiling.'
'Add the rice mixture and stir to combine.'
'Cover and microwave on high for 5 minutes or until the rice is cooked.'
'Reduce heat to medium-low and let simmer for an additional 10 minutes.'
'Place the seasoned chicken breast on top of the rice.'
'Cover and microwave on high for an additional 7 minutes, or until the rice has absorbed all the liquid.'
'Let rest for 5 minutes.'
'Note: Serve with broccoli and green salad if desired.'
