Cook time minutes
- 5 cups of Chicken Stock
- ½ cup of Rice
- 2 cups of Cooked Shredded Chicken
- Zest and Juice of 1 Lemon
- 3 cups of Fresh Baby Spinach, washed and dried
- Salt and Pepper, to taste
Place a pot over medium high heat and add the stock, bring to a boil and add the rice and chicken, cook for 10 or 15 minutes or until the rice is cooked.
Turn the heat off and add the spinach, parsley, lemon zest, juice and season with salt and pepper to taste. Enjoy!
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