1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1-1/2 cups instant brown rice, uncooked
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
8 cups tightly packed baby spinach leaves
1 large tomato, chopped
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Instructions
HEAT dressing in large deep skillet or Dutch oven on
medium-high heat. Add chicken; cook 5 min., stirring
frequently. Stir in broth; bring to boil. Add rice;
stir. Return to boil. Cover; simmer on medium heat 5
min.
ADD cream cheese spread; cook, uncovered, 5 min. or
until completely melted, stirring occasionally. Add
spinach (skillet will be full); cover. Cook 2 min.
or until spinach is wilted; stir gently.
REMOVE from heat. Let stand, covered, 5 min. Stir in
tomatoes; sprinkle with Parmesan.
Originally Submitted
4/29/2012
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