Pilaf with Chicken, Spinach and Walnuts
1 ½ tbsp olive oil, divided
1 cup chopped onion
1 ½ cups uncooked basmati rice
1 cup diced plum tomato
½ tsp salt
1 (14 oz) can chicken broth
1 cinnamon stick
1 (6 oz) package fresh baby spinach
2 cups chopped roasted chicken breasts (about 2 breasts)
½ cup coarsely chopped walnuts, toasted
1 tbsp finely chopped fresh dill
Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 ½ tsp oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.