Indian Rice with Cashews and Raisins

Indian Rice with Cashews and Raisins is great to have on hand!

Indian Rice with Cashews and Raisins is one of my stand by rice mixes that I always want to have on hand.  It is quick and easy to mix up while the meat is cooking or even very good on its own. We like it with Grilled Citrus Chicken or Crock Pot Garlic Herb Chicken.  

Other rice mixes we like are: 

Chickeny Rice with Almonds and Cranberries

Tex-Mex Rice Mix

Beefy Rice and Mushroom Mix 

Curried Rice

When you add in your bouillon, whether you use cubes or granules, it will vary from one brand to another. Just add as much as you will need for 4 cups of liquid.

Of course you can do one meal at a time and not do the mixes ahead; you will just need to pull out 11 ingredients instead of 4.

I got this from my book, Meals in Jars.  It is full of great ideas to get ahead for dinner time and breakfast too.  I really like this book.

 

 

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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you.  You can put in exactly what you used so it is the most accurate.

Print Recipe
Indian Rice with Cashews and Raisins
This mix on hand makes a delicious side dish quickly and easily!
Indian Rice with Cashews and Raisins
Course Side Dish
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cook Time 20 minutes
Servings
people
Ingredients
Indian Rice with Cashews and Raisins
Instructions
  1. To make the mixes, gather your dry ingredients, ziplock bags and labels. I just tape the labels onto the bags. Or you can of course make it one batch at a time.
  2. Print off lables and cut to fit on ziplock bags.
  3. When you are ready to make dinner, you need your mix, coconut oil, water and coconut milk.
  4. Heat the coconut oil in a large pot over medium heat. Add rice, stir and cook for about 2 minutes.
  5. Add the coconut milk and water.
  6. Bring to a boil, cover and reduce heat to low. Cook for 15-20 minutes or until liquid is absorbed and rice is tender.
Recipe Notes

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