Creamy Tomato Rice with Chicken and Spinach
Ingredients
- 1 lbchicken breast (boneless, skinless)
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- 1½ cuplong-grain white rice
- 1 can (14.5 oz)diced tomatoes
- 2½ cupchicken broth
- ½ cupheavy cream
- 3 cupfresh spinach
- ½ cupparmesan cheese
- ·salt
- ·black pepper
- 1 teaspoondried oregano
Prep
- 01
Mince 3 garlic cloves.
- 02
Dice 1 yellow onion.
Method
- 01
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
- 02
Season chicken with salt and pepper. Brown it in the hot oil for 4–5 minutes per side until golden. Transfer to a plate.
- 03
Add onion to the pot and sauté for 3–4 minutes until softened. Stir in garlic and oregano, cooking for 1 minute until fragrant.
- 04
Add rice and stir for 1–2 minutes, coating well with oil.
- 05
Pour in diced tomatoes (with juice) and chicken broth. Stir to combine and bring to a simmer.
- 06
Return chicken to the pot, nestling it into the rice. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and chicken is cooked through (internal temperature 165°F).
- 07
Remove from heat. Shred or cut the chicken into bite-sized pieces and return to the pot.
- 08
Stir in heavy cream and spinach until the spinach wilts, about 1 minute. Fold in parmesan cheese.
- 09
Taste and adjust seasoning with salt and pepper. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when sautéing the garlic. A pinch of smoked paprika adds depth. A squeeze of fresh lemon juice at the end brightens the creamy tomato base.
This dish keeps well in the fridge for up to 3 days and reheats gently on the stovetop over low heat with a splash of broth to restore creaminess. Frozen spinach (thawed and squeezed dry) works just as well as fresh.