Pilaf with Chicken, Spinach and Walnuts
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 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.
  2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.