So easy to make and freezes wonderfully as well.
1 C. water 1 8 oz. can stewed tomatoes 3/4 C. quick-cooking brown rice 1/2 C. raisins 1 Tbs. lemon juice 3 tsp. curry powder 1 cube chicken bouillon 1/2 tsp. ground cinnamon 1/4 tsp. salt 2 cloves garlic, minced 1 bay leaf (optional) 3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
Preheat oven to 350 degrees. 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. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.Yield: 4 servings