Curried Chicken And Brown Rice Casserole

• 1 cup water
• 1 (8 ounce) can stewed tomatoes
• 3/4 cup quick-cooking brown rice
• 1/2 cup raisins
• 1 tablespoon lemon juice
• 3 teaspoons curry powder
• 1 cube chicken bouillon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1 bay leaf (optional)
• 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

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.

water, tomatoes, brown rice, raisins, lemon juice, curry powder, chicken bouillon, ground cinnamon, salt, garlic, bay leaf, skinless

Taken from www.allrecipes.com/recipe/82813/curried-chicken-and-brown-rice-casserole/ (may not work)