•  1 five-ounce bag of Mahatma Yellow Saffron Rice

• 3 boneless chicken thighs

•  1 small can mushrooms (or fresh if available)

•  1/4 cup onion, chopped

•  1/4 cup raisins

•  1-2 teaspoons salt

• 2 tablespoons oil                                                         

•  1 2/3 cups hot tap water

Put rice pot and frying pan on the stove and pour 1 tablespoon of oil in each. Heat to medium high. Add the hot tap water, rice, and raisins to the pot. Bring to a boil and then reduce to simmer and cook for 20 minutes with the lid on. Cut chicken into cubes and place in frying pan. Sprinkle with salt. Add onions and mushrooms. Stir frequently until chicken is white and onions clear. When the rice is done, add the chicken mixture to it and stir. (Serves 2-3; Recipe can be doubled to serve a family of 4 or 5)