Directions

1. Defrost Stouffer’s Grandma’s Chicken and Vegetable Rice Bake.
2. Heat olive oil in a large pan on a medium heat. Sauté onion, ginger, and curry powder until the onion is translucent (about 5 minutes).
3. Stir in the light coconut milk and simmer for 5 minutes.
4. Mix in Stouffer’s Grandma’s Chicken and Vegetable Rice Bake (Family Size) until well incorporated and bring back to a simmer about 10 minutes. Then, fold in the chopped spinach and continue to simmer until the spinach is wilted (about 1 minute).
5. To serve, turn the curry out in to a large serving bowl, and garnish with the diced jalapeno, shredded carrots, chopped cilantro and lime.