One-pan chicken and spinach rice
1 hr 10 min
If you’re yet to try wild rice now is the time to give it a go! It has a slightly nutty and earthy flavour that works well in this zesty, fuss-free dish.
½ cup(s), (80g)
360 g, (use 400g fresh baby spinach)
Skinless chicken breast
250 g, cut into 3cm pieces
2 tbs, thickened
Lemony all-round spice (WW Recipe)
- Cook rice in a saucepan of boiling, salted water for about 45 minutes or until tender. Drain.
- Meanwhile, finely grate 1 teaspoon rind from lemon. Cut lemon in half and squeeze out 1 tablespoon juice.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning occasionally, for 5-6 minutes, until lightly browned. Stir in rice, all-round spice, lemon rind and juice. Add spinach and cook, stirring for a further 5 minutes or until spinach has wilted and chicken is cooked through. Stir in cream and season with salt and pepper. Serve.
Ingredient tip: Despite its name, wild rice is actually the seed of a type of grass, not a true rice grain. A good source of fibre and nutrients, you’ll find it at health food stores.