Monday, May 7, 2012

Chicken, Spinach, Rice and Almonds

3 thawed chicken breast
pepper to taste
1/2  cup chopped onions
1 Tbsp. extra virgin olive oil
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 pkg. (6 oz.) seasoned long-grain and wild rice pilaf mix
2 cups water
1/3  cup Slivered Almonds, toasted

Make It

Grill chicken breast seasoned with pepper
COOK and stir onions in hot oil in large skillet on medium heat 2 min. or until tender. Add spinach and rice; mix well. Cook 2 min.
ADD water and contents of seasoning packet; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until liquid is absorbed.
STIR in nuts; cook until heated through, stirring occasionally.
Serve chicken over rice mixture

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