Curried Rice, Beans and Vegetable Pilaf Recipe

Name: Curried Rice, Beans and Vegetable Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Major Grey's mango chutney; 2 1/2 cups canned unsalted chicken broth or water; 1 tablespoon olive oil; 1 red bell pepper, diced; 2 tablespoons chopped garlic; 1 cup long-grain white rice; 1 tablespoon curry powder; 1 15-ounce can low-salt kidney beans, rinsed, drained; 1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces; 1 10-ounce package frozen chopped collard greens, thawed, squeezed dry; 1/2 cup dried currants; Plain nonfat yogurt (optional)

Servings: persons

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

1
Place chutney in blender.
2
Add broth gradually and puree.
3
Set aside.
4
Heat oil in heavy large saucepan over medium heat.
5
Add bell pepper and garlic and saute 3 minutes.
6
Add rice and curry powder and stir 1 minute.
7
Add beans, potato, greens and currants and stir to blend.
8
Add broth mixture.
9
Bring to boil.
10
Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes.
11
Turn off heat and let stand covered 10 minutes.
12
Mound pilaf in large bowl.
13
Serve, passing yogurt separately, if desired.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup Major Grey's mango chutney, 2 1/2 cups canned unsalted chicken broth or water, 1 tablespoon olive oil, 1 red bell pepper, diced, and more.

Yes, Curried Rice, Beans and Vegetable Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Rice, Beans and Vegetable Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions