Curried Chicken and Brown Rice Casserole

Ingredients:

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

Method:

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.