Chicken Veggie Risotto
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Chicken Veggie Risotto
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| Servings |
| 4 |
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Ingredients
- 1tablespoon canola oil
- 1 pound chicken breastboneless, skinless, cut into small pieces
- 1 teaspoon garlic powder
- 1/2teaspoon black pepper
- 1/4teaspoon red pepper flakes
- 1small onionthinly sliced
- 110.5 ounce can chicken brothreduced fat, unsalted
- 1/4cup water
- 1 1/2 cup instant brown riceuncooked
- 1 1/2cup grape tomatoes
- 4cups baby spinach leaveswashed and patted dry
Instructions
- Heat oil in large skillet over medium heat.
- Sprinkle chicken pieces with seasonings.
- Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.
- Add onion and stir-fry for about 1 minute.
- Stir in broth, water, rice, tomatoes, and spinach.
- Bring to a boil.
- Reduce heat to low and cover.
- Simmer about 10 minutes.
- Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.
Recipe Notes
