Pilaf with Chicken, Spinach, and Walnuts
- 1 1/2 tablespoons olive oil — divided
- 1 cup chopped onion
- 1 1/2 cups uncooked basmati rice
- 1 cup diced plum tomato
- 1/2 teaspoon salt
- 14 ounces fat-free (less-sodium chicken broth)
- 1 3-inch cinnamon stick
- 6 ounces fresh baby spinach
- 2 cups chopped roasted skinless (boneless chicken breasts — (about 2 breasts))
- 1/2 cup coarsely chopped walnuts — toasted
- 1 tablespoon finely chopped fresh dill
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
- Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.
