Jenny's blog: "good stuff to eat"

• 1 C. water
• 1 8 oz. can stewed tomatoes
• 3/4 C. quick-cooking brown rice
• 1/2 C. raisins
• 1 Tbs. lemon juice
• 3 tsp. curry powder
• 1 cube chicken bouillon
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 cloves garlic, minced
• 1 bay leaf (optional)
• 3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces

Preheat oven to 350 degrees. 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. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Yield: 4 servings