Akemy Mory
From KONRIKO
Serves 6
Ingredients
1 (7 oz.) box KONRIKO Wild Pecan aromatic rice
4 tbsp. butter
3/4 cup chopped onion
1/2 cup slivered almonds
1/3 cup all-purpose flour
1 tsp. KONRIKO Creole Seasoning
2 cups chicken broth
1 cup light cream
1 (2 oz.) jar diced pimiento
2 tbsp. finely chopped parsley
2 1/2 cups diced cooked chicken
Instructions
Cook rice according to package directions, omitting butter. Meanwhile, melt butter in a large skillet or saucepan over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and cream, mixing well. Cook and stir until thickened and bubbly, about 5 minutes.
Remove from heat and stir in pimiento and parsley, then add chicken and rice. Combine well and spoon into a buttered 2-quart casserole. Bake in a 375º oven for about 30 minutes.
