Curried Chicken and Brown Rice Casserole

Ingredients:

  • 1 cup water
  • 1 (8 ounce) can stewed tomatoes
  • 3/4 cup quick-cooking brown rice
  • 1/2 cup raisins
  • 1 tablespoon lemon juice
  • 3 teaspoons curry powder
  • 1 cube chicken bouillon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch pieces

Method:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

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