Curried Chicken with Raisins and Mushrooms

1½ tsp olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12oz), Diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
½ medium red bell pepper, cut into ¾-inch squares
2 cups chicken broth, lower sodium
1 cup raisins
2 cups instant whole-grain rice
1½ tbsp 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 3-4 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 3-5 minutes before serving.

Recipe Provided by Liz Marr and Associates at Produce For Better Health Foundation