Chicken & Brown Rice Casserole

8  ounces		no salt added stewed tomatoes, undrrained
3/4  cup		instant brown rice
1/2  cup		Unpacked Cup Golden Seedless Raisins
1  tablespoon		Lemon Juice - Fresh
3  teaspoons		Powder Curry Spice Blend
1  serving		ShopRite Chicken Flavor Bouillon Cubes
1/2  teaspoon		Ground Cinnamon
1/4  teaspoon		Morton Table Salt - Iodized
2		Garlic Cloves - Fresh
1		Dried Whole Bay Leaf
8  ounces		Chicken Breast - Raw, Skinless, Boneless

Tip: For nutritional information on all the ingredients in Chicken & Brown Rice Casserole just click on each ingredient name. Then adjust the serving size for any Chicken & Brown Rice Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the overn to 350. In a large skillet over medium-high heat, combine 1 cup water with the stewed tomatoes with liquid, brown rice, raisins, lemon juice, curry powder, bouillon cube, cinnamon, salt, garlic, and bay leaf. Bring the mixture to a boil, then stir in 1" pieces of cut chicken breast; boil for 3 minutes. Transfer the mixture to a 1-quart baking dish; cover and bake for 45 minutes, stirring once or twice, until the rice is tender and the chicken is cooked through.