Cozy Fall Dinner: Jasmine Curry Rice with Chicken

When the leaves turn and the air gets that crisp edge, you want a meal that feels good in your hands and in your belly. That’s where this dish comes in: one pan, simple prep, and rich fall-flavor thanks to the Jasmine Curry Rice with Dried Cranberries from Kai Spices. You get the comfort of home, the ease of quick cooking, and the promise of “Flavor without the Labor.”

Why this works

• Jasmine Curry Rice with Dried Cranberries combines jasmine rice, dried cranberries, and the island-inspired Kaʻiulani curry blend: sea salt, cane sugar, coriander, turmeric, cumin, alaea sea salt, ginger, cinnamon, cardamom, chili peppers, cloves. 

• The sweet-tart cranberries balance the warm curry spices beautifully—the rice goes from “just another side” to “star of the plate.”

• Add chicken for protein, and you’ve got a complete, comforting meal that requires minimal effort but looks and tastes like you slowed down and cooked with intention.

The recipe: Chicken with Cranberry Curry Rice

Serves: 4
Time: ~30 minutes (active prep ~15 min)
Ingredients:

• 1 package of Kai Spices Jasmine Curry Rice with Dried Cranberries

• 2 boneless chicken breasts

• 1 tbsp olive oil

• ½ tsp Kai Spices Alaea Sea Salt + (optional) pinch of Pele's Fire

• 1 small onion, finely chopped

• 1-2 tsp. garlic

• 2 cups chicken broth (or water)

• Optional: chopped fresh cilantro, green onions, toasted almonds for garnish

Instructions:

1. Season chicken breasts lightly with salt and pepper. In a large skillet over medium-high heat, add olive oil and sear chicken until golden on both sides (~4-5 min each side) and cooked through. Remove and set aside. Slice or cut into bite sized pieces.

2. In the same skillet, lower heat to medium. Add onion and garlic. Sauté ~2-3 minutes until softened.

3. Add the rice package contents to the skillet. Stir gently to combine with the sautéed onions.

4. Pour in the chicken broth (or water) and bring to a boil. Turn down heat to medium when the water has disappeared from the surface. Cover, turn down heat to lowest setting and steam, stirring occasionally until done ~15 minutes.

5. Remove the lid, fluff the rice gently, add sliced chicken. Garnish with fresh cilantro, green onions, and nuts if using. Serve warm.

Why this is your go-to for busy fall nights

• One skillet means less cleanup.

• The Kai'iulani Jasmine Curry Rice has all of the flavor built in—no digging through spice jars mid-cook.

• It comes together easily, even when you’re juggling work, school, soccer practice or whatever else the season throws at you.

• The flavors say “fall” (warm curry, sweet cranberries, subtle spice) without being heavy or overly complicated.

• It has built-in flexibility: swap the chicken for tofu or shrimp; use the leftovers for lunch bowls.

Pro tips

• If your chicken is thick, slice it in half horizontally (to make cutlets) so it cooks evenly.

• Use low-sodium broth to control salt level, especially since the rice kit already includes seasoned elements.

• Leftovers reheat beautifully — in the microwave or skillet with a splash of water to loosen the rice.

• For a little extra fall flair, add chopped roasted butternut squash or some wilted kale.

Final thoughts

When you choose Kai'iulani  Spices Jasmine Curry Rice in any of the three varieties, you’re choosing convenience and flavor. It’s the kind of meal that shows up on the table looking like you put in time, but the truth is you didn’t have to. That’s the beauty of “Flavor without the Labor.”

Make this your go-to for tonight—or stash convenient packages in your pantry for when the week gets wild. Cozy, quick, memorable. Just the way fall dinners should be.

Learn more at kaispices.com