Curried Rice and Vegetable Pilaf with Mango Chutney

ingredients

• 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 chopped garlic
• 1 cup long grain white rice
• 1 tablespoon curry powder
• 1-10 ounce package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup raisins

directions

1. Place chutney in blender. Add broth gradually and puree.
2. Heat oil in large saucepan over medium heat. Saute sweet red pepper and garlic for 3 minutes.
3. Add remaining ingredients except broth mixture. Stir to blend.
4. Add broth mixture and bring to a boil.
5. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
6. Turn off heat and let stand covered for 10 minutes before serving.