KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)
DEB WISE May 2018
Yes! You can make chicken and rice in 20 minutes. When a craving for comfort food hits and you need it in a hurry, this fast take on chicken and rice hits the spot. Stirring chopped baby spinach into warm brown rice is a smart way to get more vegetables and jazz up an otherwise plain starchy side.
Our pro tips for speedy cooking: Cut chicken into bite-size pieces so it cooks in just a few minutes, use precooked rice and heat it in the microwave, then use the hot rice to wilt the spinach for you while you finish the chicken. Fresh thyme, chopped basil, or parsley are all good stand-ins for the rosemary. Round out the meal with a glass of sauvignon blanc.
Nutritional Information
Calories 296 Fat 10g Satfat 2g Unsatfat 7g Protein 29g Carbohydrate 26g Fiber 3g Sugars 2g Added sugars 0g Sodium 413mg Calcium 5% DV Potassium 4% DV
1 tablespoon olive oil 1 pound skinless, boneless chicken thighs, cut into bite-size pieces 1/2 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 cup grape tomatoes 1/2 cup sliced white onion 1 garlic clove, grated 1 teaspoon chopped fresh rosemary 1 1/2 cups unsalted chicken stock 2 tablespoons all-purpose flour 1 (8.8-oz.) pkg. precooked microwavable whole-grain brown rice (such as Uncle Bens Ready Rice) 3 cups fresh baby spinach, chopped 1 teaspoon lemon zest 1 tablespoon fresh lemon juice
|
1st Keep
 hoogie69
|
Comments