Ingredients
1
cup uncooked regular white rice
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
4
tablespoons butter, melted
6
cloves garlic, finely chopped
2
teaspoons garam masala
1
teaspoon ground ginger
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
1/2
cup chopped green onions
2
tablespoons chopped fresh cilantro leaves
Chopped cashews and sour cream, as desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked rice evenly in baking dish.
In large bowl, mix broth, tomatoes, melted butter, garlic, garam masala, ginger, salt and ground red pepper; stir in chicken and onions. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil; bake 15 to 20 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with cilantro. Serve with cashews and sour cream.
