Chicken & Spinach Rice Pot
Chicken and Spinach Rice Pot
This comforting Risotto-style dish will be a big hit with families. The twist with this one-pot meal has influences of ginger and curry to create a fragrant meal that is fast and simple to put on the table.
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 ½ 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
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.
Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
Standing time: 5 minutes
Yield: 4 servings (about 5-½ cups/1.25 L)
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.
This comforting Risotto-style dish will be a big hit with families. The twist with this one-pot meal has influences of ginger and curry to create a fragrant meal that is fast and simple to put on the table.
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 ½ 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
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.
Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
Standing time: 5 minutes
Yield: 4 servings (about 5-½ cups/1.25 L)
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.
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