food Curried Chicken and Brown Rice Casserole recipe

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Curried Chicken and Brown Rice Casserole recipe

4 servings

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

Instructions:

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.