1 cup water
8 oz tomatoes , stewed
¾ cup brown rice, quick-cooking
½ cup raisins
1 tbsp lemon juice
3 tsp curry powder
1 cube chicken bouillon
½ tsp ground cinnamon
¼ tsp salt
2 cloves garlic, minced
1 bay leaf, optional
¾ lb boneless skinless chicken breast halves, cut into 1-inch pieces
Preheat oven to 350 degrees F. 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 the chicken.
Transfer mixture to a casserole dish.
Cover, and bake in the preheated oven for 45 minutes, stirring occasionally until rice is tender and chicken juices run clear.
Sugar: 2g
:
Calcium: 45mg
Calories: 218kcal
Carbohydrates: 28g
Cholesterol: 54mg
Fat: 3g
Fiber: 4g
Iron: 2mg
Potassium: 685mg
Protein: 20g
Saturated Fat: 1g
Sodium: 233mg
Vitamin A: 534IU
Vitamin C: 12mg
