From Stonewall Kitchen, featuring Mango Chutney
Bandon Mercantile staff can’t get enough of Stonewall Kitchen sauces and chutneys!
1/3 cup Stonewall Kitchen Mango Chutney
2 1/2 cups chicken broth or water
1 Tablespoon vegetable oil
1 sweet red pepper, diced
2 Tablespoons garlic, chopped
1 cup long grain white rice
1 Tablespoon curry powder
1/2 cup raisins
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (or 12 ounces fresh spinach chopped, steamed and squeezed dry)
Place chutney in blender. Add broth gradually and puree.
Heat oil in large saucepan over medium heat. Sauté sweet red pepper and garlic for 3 minutes.
Add rice, curry powder and raisins. Stir to blend.
Add broth mixture and bring to a boil.
Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
Turn off heat and let stand covered for 10 minutes before serving.
Recipe and images from Stonewall Kitchen.