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Chicken and Portabella Rice with Spinach and Pecorino
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Chicken and Portabella Rice with Spinach and Pecorino
A one-pot rice dish made with jasmine rice, chicken breast, portabella mushrooms, spinach, and Pecorino Romano cheese.
Chicken and Portabella Rice with Spinach and Pecorino
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9 people Yepped this recipe
servings:
6
total time:
1 hour
added on
03/12/2017
recipe by:
Rae
INGREDIENTS
1 TBSP olive oil
3 garlic cloves, chopped
1 shallot, minced
1 cup thinly sliced portobello mushrooms
1 pound boneless skinless chicken breast, thinly sliced
1 1/2 cups jasmine rice
1/2 cup white wine
4 1/2 cups water
salt & freshly ground black pepper
1/2 tsp dried rosemary
5 ounces baby spinach, chopped
1/2 cup freshly grated Pecorino Romano cheese
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DIRECTIONS
In a large dutch oven heat the oil over medium-high heat then add the garlic and shallots and cook, stirring often, for about 3 minutes.
Add the mushrooms to the pot and cook for about 2 minutes, stirring occasionally.
Add the chicken and rice to the pot and cook, while stirring, for about 2 minutes more.
Add the wine to the pot then use a wooden spoon to scrape up any stuck on bits from the bottom of the pot.
Cook until the wine has almost completely evaporated.
Add the water, 1 tsp salt, and 1/4 tsp black pepper to the pot and bring to a boil.
Put the lid on the dutch oven then reduce the heat to low and simmer for 20 minutes.
Leaving the lid on, turn off the heat and allow the rice to sit 10 full minutes.
Uncover and fluff rice with a fork then gently stir in the spinach and cheese.
Season with salt & pepper to taste.
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