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Steps
1
In 12-inch skillet, heat oil over medium heat. Add onions; cook 1 to 2 minutes, stirring frequently, until tender.
2
Stir in rice, tomatoes, broth and pepper. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally, until most of liquid is absorbed.
3
Stir in chicken and spinach. Cook uncovered 6 to 8 minutes longer or until thoroughly heated, stirring frequently to prevent sticking.
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Don't throw the dark green part of the green onions away. Chop it and store in a covered container in the refrigerator. Later, cook it in a small amount of butter and add to scrambled eggs or another recipe.
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