Tropical Basmati Rice Salad

1. 1

   Combine the rice and 1 3/4 cups water in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 20 minutes. Fluff the rice with a fork.

2. 2

   Meanwhile, combine the chutney and the remaining 2 tablespoons water in a small saucepan. Cook over low heat, stirring constantly, until chutney melts and the mixture is smooth, about 1 minute.

3. 3

   Combine the rice, chicken, cranberries, pecans and pepper in a large bowl. Toss with melted chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.