Curried Chicken and Brown Rice Casserole Recipe
April 15th, 2008 at 01:55pm Under Global Cuisine+ Rice
So easy to make and freezes wonderfully as well.
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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.
Tags: brown rice, casserole, curried chicken, curry, recipe
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