Curried Chicken and Brown Rice Casserole

Ingredients

• 8 ounce canned tomatoes canned
• 1 cube chicken bouillon 
• 3 teaspoons curry powder 
• 2 cloves garlic minced
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon 
• 0.8 cup quick-cooking brown rice 
• 0.5 cup raisins 
• 0.3 teaspoon salt 
• 0.8 pound chicken breast halves boneless skinless cut into 1 inch pieces
• 1 cup water 

Equipment

• frying pan
• oven
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
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.
3. Transfer mixture to a casserole dish.
4. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.