Taste and Tour Tuesday! Enjoy this recipe at a #SpringHillsSeniorCommunity near you! Curried Chicken and Brown Rice - Servings: 4 Ingredients: • 1 cup water • 1 (8 ounce) can stewed tomatoes • ¾ cup quick-cooking brown rice • ½ cup raisins • 1 tablespoon lemon juice • 3 teaspoons curry powder • 1 cube chicken bouillon • ½ teaspoon ground cinnamon • ¼ teaspoon salt • 2 cloves garlic – minced • 1 bay leaf • ¾ pound boneless chicken breast halves – cut into 1 inch pieces Directions: 1. Preheat oven to 350 degrees F. 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. Serving Suggestion: Serve with vegetable of choice. Nutritional Analysis: Per Serving (excluding unknown items): 333 Calories; 8g Fat (21.0% calories from fat); 19g Protein; 48g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 570mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat.
Posted on: Tue, 04 Nov 2014 17:10:06 +0000
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