Curried Chicken and Brown Rice Casserole
Ingredients
- 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
Directions
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
