Chicken and Spinach Rice Pot



This comforting Risotto-style dish will be a big hit with families. The twist with this one-pot meal is that it has influences of ginger and curry to create a fragrant meal that is fast and simple to put on the table.




Serves: 4
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Stand Time: 5 minutes

Ingredients:


2 tbsp (25 mL) butter 1 onion, chopped 2 cloves garlic, minced 2 boneless, skinless chicken breasts (about 12 oz/375 g total), cut into bite-size pieces 2 tsp (10 mL) minced fresh ginger or 1/2 tsp (2 mL) dried ground 2 tsp (10 mL) curry powder 3/4 cup (175 mL) basmati rice 2 cups (500 mL) 5% light or 10% half-and-half cream 1 cup (250 mL) water 4 cups (1 L) lightly packed chopped spinach Salt Cooking Tips: Rice mixture should be slightly runny to spoon out into shallow soup bowls. For a burst of fresh flavour, garnish with chopped fresh coriander




Cooking Instructions:


1. In a large deep pot, melt butter over medium heat. Add onion and garlic; sauté for 3 min or until onions are softened. Add chicken, ginger and curry powder and cook stirring often, for 3 min or until chicken is lightly browned. Add rice and stir to coat. 2. Add cream and water and increase heat to medium-high and bring to a boil, stirring occasionally. Stir in spinach. Cover and reduce heat to low; simmer for about 10 min or until rice is tender and chicken is no longer pink inside. Season to taste with salt. Remove from heat and let stand 5 min before serving.