Chicken Veggie Risotto
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Ingredients
- 1 Tbsp. vegetable oil
- 1 pound chicken breasts, boneless and skinless (cut into small pieces)
- 1 tsp. garlic-herb seasoning (salt free)
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 small onion (thinly sliced)
- 10.5 oz. low-sodium chicken broth
- 1/4 cup water
- 1 1/2 cup instant brown rice (uncooked)
- 1 1/2 cup grape tomatoes (halved)
- 4 cups baby spinach leaves (washed and patted dry)
Instructions
- Heat oil in large skillet over medium heat. Sprinkle chicken pieces with seasonings. Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.
- Add onion and stir-fry for about 1 minute. Stir in broth, water, rice, tomatoes, and spinach. Bring to a boil. Reduce heat to low and cover. Simmer about 10 minutes.
- Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.
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