Baked Curried Chicken and Rice
Recipe type: Entree
Cook time:
Total time:
Serves: 5
Ingredients
- 1 cup water
- 1 8-ounce can stewed tomatoes
- ¾ cup quick-cooking brown rice
- ¼ cup snipped dried apricots
- ¼ cup raisins
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1 teaspoon instant chicken bouillon granules
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cloves garlic, minced
- 1 bay leaf
- ¾ pound boneless chicken or turkey, cut into 1-inch pieces
Instructions
- In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Stir in chicken or turkey.
- Pour the hot chicken mixture into a 1-1/2-quart casserole. Bake, covered, in a 350 degree F. oven about 45 minutes or until rice is tender and chicken is no longer pink, stirring occasionally.
