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.
How to Make It
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes. Add tomatoes, onion, garlic, and rosemary. Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.
Whisk together stock and flour in a bowl until combined. Add to chicken mixture; stir and scrape browned bits from bottom of skillet. Bring to a boil. Cook, stirring often, until sauce thickens, 3 to 4 minutes.
Heat rice according to package directions. Place hot rice in a medium bowl; add spinach, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss to coat (hot rice will wilt the spinach). Divide rice mixture among 4 plates; top evenly with chicken mixture.