Tomato Chicken and Rice

Ingredients

• 9-12 boneless skinless chicken tenders, cubed or 3-4 boneless skinless chicken breasts, cubed
• 1 1/2 cups long grain rice

• 2 (14 ounce) cans stewed tomatoes or 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

Directions

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.