Tomato Chicken And Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 9 -12 boneless skinless chicken tenders or 3 -4 boneless skinless chicken breasts, cubed
• 1 1/2 cups long grain rice
• 2 (14 ounce) cans stewed tomatoes (juice reserved) or 2 (14 ounce) cans diced tomatoes (juice reserved)
• 1 medium onion, diced
• 3 tablespoons minced garlic
• 1 tablespoon curry powder
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 1/3 cups water (approx)
• 1/4 cup water

Recipe

• 1 open the tomatoes and strain the juice into a measuring cup. i usually get one cup of juice from two cans.
• 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 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 using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
• 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 remove the lid from the chicken and allow sauce to reduce as it simmers.
• 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 when the rice is at your desired texture the dish is ready to serve.