Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 3/4 cup long-grain white rice, uncooked
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups fresh baby spinach, packed
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Stir frequently for 5-7 minutes until the onions are translucent and carrots have softened slightly.
  3. Stir in the minced garlic and cook for 60 seconds until you smell it becoming fragrant.
  4. Add the cubed chicken breast and uncooked rice to the pot. Stir for a minute to coat the rice in the butter. Note: This prevents the rice from clumping.
  5. Pour in the chicken broth, thyme, salt, and pepper.
  6. Bring the liquid to a boil, then immediately reduce heat to low.
  7. Cover and simmer for 15-20 minutes until the rice is tender and the chicken is cooked through.
  8. Turn off the heat entirely.
  9. Stir in the fresh baby spinach and lemon juice. Let the residual heat wilt the spinach for about 2 minutes.
  10. Stir in the chopped fresh parsley just before serving.