Figs and Rice

Directions

1. 1
   Bring 1 3/4 cups water and 1 tablespoon butter to a boil in a saucepan.
2. 2
   Stir in rice and seasoning packet; return to a boil.
3. 3
   Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, 20 to 25 minutes.
4. 4
   Fluff rice with a fork.
5. 5
   Heat 3 tablespoons butter in a separate saucepan over medium heat.
6. 6
   Add figs and currants; toss to coat.
7. 7
   Cook and stir until heated through, about 2 minutes.
8. 8
   Add mango and water; cook and stir until mango is softened and dried fruit has absorbed water, about 5 minutes.
9. 9
   Stir cashews and half-and-half into fruit mixture; cook until sauce is thin and slightly reduced, about 5 minutes.
10. 10
    Add chicken and blue cheese; cook until chicken is warmed and blue cheese is melted, about 5 minutes.
11. 11
    Serve over rice pilaf.