Curried Chicken and Brown Rice

Found this here. Easy. Quick (especially if you have the rice cooked beforehand). Good flavor. Could easily be made a vegetarian dish by omitting chicken and/or adding beans, perhaps.

• 1 cup water
• 1 (8 ounce) can stewed tomatoes (or two large fresh, chopped)
  
• 3/4 cup quick-cooking brown rice (I used regular brown rice that I had in the fridge)
  
• 1/2 cup raisins (golden work really well)
  
• 1 tablespoon lemon juice
• 3 teaspoons curry powder
• 1 cube chicken bouillon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1 bay leaf (optional)
• 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

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. Transfer mixture to a casserole dish.
3. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.