Curried Chicken And Brown Rice Casserole
4 servings
Ingredients
1 cup water
1 (8 ounce) can stewed tomatoes
¾ cup quick-cooking brown rice
½ cup raisins
1 tablespoon lemon juice
3 teaspoons curry powder
1 cube chicken bouillon
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cloves garlic, minced
1 bay leaf (optional)
¾ pound skinless, boneless chicken breast halves - cut into 1 inch pieces
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
Step 3
Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
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