Tomato Chicken and Rice
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 9-12 boneless skinless chicken tenders or 3-4 boneless skinless chicken breasts, cubed
- 354.88 ml long grain rice
- 2 (793.78 g) can stewed tomatoes (juice reserved) or (793.78 g) can diced tomatoes (juice reserved)
- 1 medium onion, diced
- 44.37 ml minced garlic
- 14.79 ml curry powder
- 29.58 ml olive oil
- 29.58 ml butter
- 551.96 ml water (approx)
- 59.14 ml water
directions
- Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
- 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.
- 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).
- Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
- 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.
- Remove the lid from the chicken and allow sauce to reduce as it simmers.
- 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.
- When the rice is at your desired texture the dish is ready to serve.
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RECIPE SUBMITTED BY
Morrison
Grand Rapids, 62