CHICKEN CURRY BROWN RICE CASSEROLE
Preparation time: 20 minutes
Cook time: 1 hour
2 cups low sodium chicken stock
1 15-ounce can diced tomatoes
¾ cup brown rice
½ cup golden raisins
1 tablespoon lemon juice
1 tablespoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon salt
3 cloves garlic, minced
1 pound skinless, boneless chicken breasts or thighs, cut into 1-inch pieces
1. Preheat oven to 350 degrees F.
2. In a skillet, stir together chicken stock, diced tomatoes, brown rice, raisins, lemon juice, curry powder, garlic, cinnamon, and salt. Bring to a boil, then stir in uncooked chicken pieces.
3. Transfer mix to a casserole dish.
4. Cover and back for 45 minutes to one hour. Stir once or twice during baking time.