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Curried Chicken and Rice

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 minced garlic 1 bay leaf

1/4 pound boneless chicken or turkey, cutinto I -inch pieces

Indian Food doesn't have to be intimidating...(Photo of recipe w/o raisins and apricots)

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


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