Chicken and Spinach Rice Pot

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

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 4 servings
chicken and spinach rice pot

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 boneless, skinless chicken breasts cut into bite-size pieces
  • 2 tsp (10 mL) minced fresh ginger or 1/2 tsp (2 mL) dried ground ginger
  • 2 tsp (10 mL) curry powder
  • 3/4 cup (180 mL) basmati rice
  • 2 cups (500 mL) 5 % light cream or 10 % half-and-half cream
  • 1 cup (250 mL) water
  • 4 cups (1 L) lightly packed chopped baby spinach
  • Salt and pepper to taste

Preparation

In a large deep pot, melt butter over medium heat. Add onion and garlic; sauté for 5 min or until onions are softened. Add chicken, ginger and curry powder and cook stirring often, for 5 min or until chicken is lightly browned. Add rice and stir to coat.

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. Add salt and pepper to taste. Remove from heat and let stand 5 min before serving.

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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Nutrition

Nutritional Information

per serving
Energy: 423 Calories
Protein: 28 g
Carbohydrate: 46 g
Fat: 14 g
Fibre: 2.5 g
Sodium: 196 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 23 % / 253 mg
Niacin: 65 %
Vitamin A: 57 %
Folacin: 35 %
Selenium: 35 %