Fruited Curry Rice Bake

Course : Curry
Serves: 8
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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 / Directions:

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

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