Curried Chicken and Brown Rice Casserole recipe
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Ingredients
- 1 cup water 1 (8 ounce) can stewed tomatoes ¾ cup quick-cooking brown rice ½ cup raisins 1 tablespoon lemon juice 3 teaspoons curry powder 1 cube chicken bouillon ½ teaspoon ground cinnamon ¼ teaspoon salt 2 cloves garlic, minced 1 bay leaf ¾ pound skinless, boneless chicken breast halves - cut into 1 inch pieces
Nutrition Info
- 241.4 caloriescarbohydrate: 34.5 gcholesterol: 49.6 mgfat: 2 gfiber: 3 gprotein: 22.7 gsaturatedFat: 0.5 gservingSize: -sodium: 620.3 mgsugar: 14.5 gtransFat: : -unsaturatedFat: : -
Directions Curried Chicken and Brown Rice Casserole
Directions
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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.