Butter Chicken with Rice Butter Chicken with Rice 15 portions (85 gram protein)

Place a large pot of water on the stove and bring to a simmer. Add the un-opened bag of butter chicken to the water and allow to heat for 20-25 minutes. Internal temperature on the butter chicken needs to reach 1650F.  Cook and hold the rice hot for service. Drain the peaches and cut into small mouth sized pieces. Add to the hot rice. Defrost the peas and add to the cooked rice for holding until service.  On a plate, place 85 – 90 grams of cooked rice, and add 75-85 grams of hot butter chicken over the top, do not completely cover the rice. Top with chopped green onions and serve.