Chicken, Spinach and Rice Supper

  • Prep 40 min
  • Total 40 min
  • Ingredients 8
  • Servings 4

Ingredients

1
tablespoon olive oil
4
medium green onions, chopped (1/4 cup)
1
cup uncooked regular long-grain white rice
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1
can (14 oz) chicken broth
1/4
teaspoon pepper
2
cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 1/2
cups frozen cut leaf spinach (half of 1-lb bag)

Steps

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  • 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.

Notes









Tips

Expert Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
960mg
40%
Potassium
510mg
15%
Total Carbohydrate
53g
18%
Dietary Fiber
3g
10%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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