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Creole Chicken with Spinach and Rice
Nb persons: 4
Yield:
Preparation time: 20 min
Total time:
Source:
| 1 cup | brown rice, uncooked |
| 1/4 teaspoon | chili powder |
| 1/2 teaspoon | olive oil |
| 2 | chicken breasts halves |
| 1 1/2 cup | chopped organic celery |
| 1 cup | chopped canned tomatoes |
| 10 ounces | frozen spinach |
| 1 cup | chili sauce |
| 1/4 cup | chopped onion |
| 1 | green pepper, large, chopped |
| 2 cloves | garlic, minced |
| 1 teaspoon | dried basil |
| 1 teaspoon | dried parsley |
| 1/4 teaspoon | crushed red pepper |
Cook brown rice according to package directions, adding chili powder to cooking water.
Using a paper towel moistened with olive oil, lightly coat a deep nonstick skillet and heat. Cook thin strips of chicken on medium high, turning occasionally, for 3-5 minutes until no longer pink.
Add remaining ingredients, bring to a boil and reduce heat to medium. Simmer covered for 10 minutes.
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