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    You are in: Home / Recipes / Tomato Chicken and Rice Recipe
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    Tomato Chicken and Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Morrison's Note:

    A quick and hearty dish that reheats well

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    Units: US | Metric


    1. 1
      Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
    2. 2
      In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
    3. 3
      Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
    4. 4
      Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
    5. 5
      Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
    6. 6
      Remove the lid from the chicken and allow sauce to reduce as it simmers.
    7. 7
      When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
    8. 8
      When the rice is at your desired texture the dish is ready to serve.

    Ratings & Reviews:


    Nutritional Facts for Tomato Chicken and Rice

    Serving Size: 1 (242 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.0
    Calories from Fat 81
    Total Fat 9.1 g
    Saturated Fat 3.2 g
    Cholesterol 10.1 mg
    Sodium 349.1 mg
    Total Carbohydrate 49.6 g
    Dietary Fiber 2.7 g
    Sugars 7.2 g
    Protein 5.2 g

    The following items or measurements are not included:

    chicken tenders

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