INGREDIENTS:
1 cup water
1 8-ounce can stewed tomatoes
1/4 cup quick-cooking brown rice
1/4 cup snipped dried apricots
1/4 cup raisins
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon instant chicken bouillon granules
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cloves garlic, minced
1 bay leaf
1/4 pound boneless chicken or turkey, cut
into I -inch pieces
DIRECTIONS:
In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry
powder, bouillon granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Stir in chicken or turkey.
Pour the hot chicken mixture into a 11/2-quart casserole. Bake, covered, in a 350 degrees oven about 45
minutes or till rice is tender and chicken is no longer pink, stirring occasionally. Remove bay leaf.
Makes 5 servings.
Calories: 178/serving
TIME:
Preparation Time: 15 min.
Cooking Time: 45 min.
NUTRITIONAL INFORMATION PER SERVING:
15g protein
25g carbohydrate
3g fat
36mg cholesterol
445mg sodium
395mg potassium
-Low Fat -Low Cholesterol
Curried Chicken and Rice
Copyright 1997 – 2006 Lifestyles Technologies, Inc. All rights reserved.
Recipe—Main 05
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