2 to 3 tsp. curry powder
1 1/4 tsp. salt
1/4 tsp. pepper
6 chicken breasts, halved, boned, and skinned
1 1/2 c. orange juice
1 c. UNCLE BEN'S® converted rice
3/4 c. water
1 tbsp. brown sugar
1 tsp. mustard

Combine curry powder, salt, and pepper. Sprinkle over chicken; rub seasonings onto top and bottom surfaces of each piece of chicken. Set aside. In skillet, combine orange juice, rice, water, brown sugar, mustard, and remaining salt. Mix well. Arrange chicken pieces over rice; bring to a boil. Cover and simmer 20 minutes. Remove from heat and let stand, covered, until liquid is absorbed (about 5 minutes). Can be done in Corning Ware in about 1 hour.