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1 Tbsp. oil
1 large onion, chopped
2 large cloves garlic, minced
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14.5 oz.) whole tomatoes, coarsely chopped
1 can (6 oz.) tomato paste
1/2 cup water
2 tsp. dried Italian seasonings
1/4 tsp. crushed red pepper flakes
3 cups hot cooked brown rice
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese, divided
Heat oil in large skillet over medium-high heat. Add onion and garlic; cook 2-3 minutes, or until onion is tender. Add chicken and cook just until chicken loses its pink color, stirring constantly. Add tomatoes, tomato paste, water, Italian seasonings and pepper flakes. Bring to a boil; reduce heat and simmer uncovered 5 minutes. Stir in rice, spinach and 1/4 cup cheese; heat thoroughly. Sprinkle with remaining 1/4 cup cheese just before serving. (Courtesy of the USA Rice Federation)
Serves 8
| Calories: | 228 |
| Total Fat: | 6g |
| Cholesterol: | 40mg |
| Sodium: | 252mg |
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