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Pilaf with Chicken, Spinach, and Walnuts

Servings 6
Calories 60 kcal
Author Marie Simmons, Cooking Light MARCH 2004

Ingredients

  • 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

Instructions

  1. 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.
  2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.