Curried Chicken with Raisins and Mushrooms

1 1/2 teaspoons olive oil (extra virgin or virgin)
2 boneless
skinless chicken breasts (about 12 oz
diced into 1 inch cubes)
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
1/2 medium red bell pepper (cut into 3/4" squares)
2 cups low sodium chicken broth
1 cup raisins
2 cups instant whole-grain rice
1 1/2 tablespoons curry powder

Heat olive oil in large sauté pan.
With heat on medium-high, place chicken in pan and cover with lid.
Cook chicken about 5 minutes.
Add mushrooms and peppers to pan and sauté 3 to 4 minutes.
Add chicken broth.
Gently mix in raisins, rice, and curry powder; bring to boil, reduce heat and cover.
Simmer until rice is done; fluff with fork and let sit 3 to 5 minutes before serving.

Produce for Better Health Foundation