Fruited Curry Rice Bake

Fruited Curry Rice Bake

Course :	Curry
From:	HungryMonster.com
Serves:	8

Ingredients:

1	can	pear halves in juice -- (8 1/4 oz)
1	can	pineapple tidbits in juice -- (8 oz)
1/4	cup	dried apricots -- chopped
1/4	cup	raisins
3	tablespoons	brown sugar
1	teaspoon	grated orange rind
2	cans	chicken broth -- (14 1/2 oz)
2	cups	converted rice -- uncooked
3/4	teaspoon	curry powder
1/2	teaspoon	salt
1/8	teaspoon	ground cinnamon
1/2	cup	sliced almonds -- toasted

Preparation:

Drain pear and pineapple, reserving juices; chop pear halves. Combine chopped pear, pineapple, apricot, and next 3 ingredients in a large bowl; toss. Add enough broth to reserved juices to measure 4 cups. Add broth mixture, rice, and next 3 ingredients to fruit mixture; stir well. Pour into a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350 degrees for 1 hour or until liquid is absorbed and rice is tender. Let stand 5 minutes before serving. Sprinkle with almonds, and serve immediately.

Nutritional Information:

274 Calories (kcal); 5g Total Fat; (16% calories from fat); 7g Protein; 51g Carbohydrate; 0mg Cholesterol; 328mg Sodium