1 pound skinned and boned chicken breasts, cut into thin strips
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon vegetable oil
1 cup MAHATMA Jasmine Rice, uncooked
1 (14-ounce) can chicken broth
1 (14-ounce) can artichoke hearts, drained and quartered
2 tablespoons fresh lemon juice
1 teaspoon salt (optional)
1 cup firmly packed fresh baby spinach
1/4 cup (1 ounce) shredded Parmesan cheese
How to Make It
Sauté chicken, onion, and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes. Stir in rice, next 3 ingredients, and, if desired, salt. Bring mixture to a boil; cover, reduce heat to low, and simmer 15 minutes or liquid is absorbed and rice is tender. Remove from heat, and stir in spinach. Transfer to a serving platter, and sprinkle with cheese.
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