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Chicken spinach portabella rice with Pecorino
servings: 6
total time: 1 hour
recipe by: Rae
Ingredients
- 1 TBSP Oil
- 3 cloves garlic, chopped
- 1 shallot, minced
- 1 cup portabella mushroom, sliced thinly
- 1 lb chicken breast, boneless, skinless,sliced thinly
- 1/2 cup white wine
- 1 1/2 cup jasmine rice
- 4 1/2 cup chicken broth
- 1/8 tsp white pepper
- 1/2 tsp rosemary leaves, chopped
- 1 cup frozen spinach or fresh chopped finely
- 1/2 cup Pecorino Romano, finely shredded
Directions
- In a large Dutch oven heat the oil over medium high heat and add the garlic and shallots. Cook til lightly browned.
- Add the mushroom to the pan and cook 2 minutes, stirring occasionally.
- Add the chicken and rice to the pan and cook 2 minutes more, stirring often.
- Add the wine and scrap up the the brown from the bottom of the pan. Allow wine to reduce until almost completely evaporated.
- Add the chicken stock. Bring to a boil and reduce heat to the lowest low. Cover and cook 20 minutes.
- Leaving the lid intact turn off the heat and allow the rice to sit 10 full minutes.
- Uncover and fluff rice with a fork. Stir in the spinach and cheese.
- Taste and season. Serve
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