Curried Chicken and Brown Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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So easy to make, this is flavorful, warm comfort food at its best. Freezes wonderfully, as well. 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
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.
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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