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 calories
carbohydrate: 34.5 g
cholesterol: 49.6 mg
fat: 2 g
fiber: 3 g
protein: 22.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 620.3 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

So easy to make, this is flavorful, warm comfort food at its best. Freezes wonderfully, as well.

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