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Lemony Chicken and Jasmine Rice With Spinach and Artichokes

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Daytime

Published: September 18, 2009

Makes 4 to 6 servings
Prep: 25 min., Cook: 20 min.
1 lb. skinned and boned chicken breasts, cut into thin strips
1 cup chopped onion
1 cup chopped red bell pepper
1 Tbsp. vegetable oil
1 cup MAHATMA Jasmine Rice, uncooked
1 (14-oz.) can chicken broth
1 (14-oz.) can artichoke hearts, drained and quartered
2 Tbsp. fresh lemon juice
1 tsp. salt (optional)
1 cup firmly packed fresh baby spinach
1/4 cup (1 oz.) shredded Parmesan cheese

Sauté chicken, onion, and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes. Stir in rice, next 3 ingredients, and, if desired, salt. Bring mixture to a boil; cover, reduce heat to low, and simmer 15 minutes or liquid is absorbed and rice is tender. Remove from heat, and stir in spinach. Transfer to a serving platter, and sprinkle with cheese.

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