Lemony Chicken and Jasmine Rice With Spinach and Artichokes

Yield: Makes 4 to 6 servings
Recipe from Southern Living Cooking School

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  • 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


  1. 1. 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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