About this recipe:Chicken is an excellent source of protein and without its skin is also low in fat.
Rachel Warren Chadd
140g (5oz) long-grain white rice
2 litres (3 1/2 pints) chicken stock
225g (8oz) chicken fillets (skinned and boned breasts), cut into 5mm (1/4in) slices
350g (12oz) fresh spinach leaves, or 1 small escarole, shredded
1 tablespoon lemon juice
good pinch of freshly ground black pepper
Method Prep:10min › Cook:30min › Ready in:40min
Place the rice in a sieve and rinse under cold running water until the water runs clear.
Place the rice in a large saucepan with the chicken stock and bring to the boil. Simmer for about 10 minutes.
Add the sliced chicken to the pan and simmer, partly covered, for a further 5 minutes. Stir in the spinach and continue simmering for another 5 minutes or until the rice is tender and the chicken and spinach are cooked.
Season with the lemon juice and pepper, then serve hot.