1 cup long-grain rice
4 boneless chicken breast halves, without skin
4 tablespoons butter
1/4 cup chopped red or green bell pepper, or combination green and red
1 clove garlic, minced
1 cup chopped onion
1/2 cup chopped sliced celery
1 can (14.5 ounces) tomatoes
1/4 cup raisins
3 tablespoons blanched sliced or slivered almonds
1/2 to 3/4 teaspoon curry powder
1/2 teaspoon dried leaf thyme, crumbled
salt and pepper
sliced or slivered almonds for garnish

Heat oven to 375°.
Cook rice with water as package directs, just until tender. Wash chicken and pat dry. Heat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserole. Pour off excess butter and add the bell pepper, garlic, onions, celery, tomatoes, raisins, almonds, and seasonings. Simmer the mixture for 10 minutes. Spoon the rice over the chicken then pour the sauce over all. Cover with foil and bake for about 25 minutes, or until chicken is tender. Garnish with almonds, if desired.
Serves 6.

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