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Chicken spinach portabella rice with Pecorino

Chicken spinach portabella rice with Pecorino

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Servings: 6
Total Time: 25 minutes prep/ 30 minutes cook
Recipe by: Rae


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


1. In a large Dutch oven heat the oil over medium high heat and add the garlic and shallots. Cook til lightly browned.

2. Add the mushroom to the pan and cook 2 minutes, stirring occasionally.

3. Add the chicken and rice to the pan and cook 2 minutes more, stirring often.

4. Add the wine and scrap up the the brown from the bottom of the pan. Allow wine to reduce until almost completely evaporated.

5. Add the chicken stock. Bring to a boil and reduce heat to the lowest low. Cover and cook 20 minutes.

6. Leaving the lid intact turn off the heat and allow the rice to sit 10 full minutes.

7. Uncover and fluff rice with a fork. Stir in the spinach and cheese.

8. Taste and season. Serve

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Chicken spinach portabella rice with Pecorino

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