|A Fatted Café original recipe
1 cup of dry rice, cooked
1 large boneless, skinless chicken breast half
1 medium onion, diced
1/4 of a 10-oz pkg of chopped spinach
1 15-oz. can of diced tomatoes
Salt & pepper to taste
A little Canola oil or Asian sesame oil
Put 1 cup of rice in a microwave dish with 2 cups of water. Cover and microwave
on high for 15 minutes.
While the rice is cooking, cut the chicken into bite-sized pieces and cook in a large
frying pan in a little oil.
After the chicken begins to cook, dice a medium onion and add it to the pan. Also
add the spinach and diced tomato, juice and all. Simmer the pan until the chicken is
cooked through and the vegetables are tender.
When the rice is done (when the water is cooked away), add it to the skillet and
toss it to mix everything together. Makes four to six servings.
|The Main Courses Chef presents ...
Spinach Chicken Rice Skillet
at The Fatted Café