• 1 (10 oz.) can Shredded White Chicken in Curry Sauce
• 2 pieces naan bread, warmed

Rice and Peas:

• 1 1/4 cups basmati rice
• 1/2 tsp. salt
• 3/4 cup frozen peas

Raita:

• 3/4 cup 2% plain yogurt
• 3/4 cup finely chopped English cucumber
• 1 green onion, finely chopped
• 1 tbsp. finely chopped fresh mint
• 1/4 tsp. each salt and pepper
• Pinch each ground coriander and cumin

Raita: Stir together yogurt, cucumber, green onion, mint, salt, pepper, coriander and cumin.

Rice and Peas: In small saucepan, stir together rice, 2 1/4 cups water and salt; bring to boil over high heat. Reduce heat to low; cover and cook for 15 to 18 minutes or until tender, adding frozen peas during the last five minutes of cooking. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.

Meanwhile, in small saucepan, warm chicken over low heat until heated through; spoon over Rice and Peas. Serve with Raita and naan bread.

Tip: Stir toasted cumin seeds into the raita if desired.