Ingredients
1
tablespoon olive oil
4
medium green onions, chopped (1/4 cup)
1
cup uncooked regular long-grain white rice
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1
can (14 oz) chicken broth
1/4
teaspoon pepper
2
cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 1/2
cups frozen cut leaf spinach (half of 1-lb bag)
Preparation
In 12-inch skillet, heat oil over medium heat. Add onions; cook 1 to 2 minutes, stirring frequently, until tender.
Stir in rice, tomatoes, broth and pepper. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally, until most of liquid is absorbed.
Stir in chicken and spinach. Cook uncovered 6 to 8 minutes longer or until thoroughly heated, stirring frequently to prevent sticking.
