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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.5
  • Total Fat: 8.5 g
  • Cholesterol: 48.5 mg
  • Sodium: 570.1 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 23.5 g

View full nutritional breakdown of Chicken and Rice Florentine calories by ingredient
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Chicken and Rice Florentine

Submitted by: STPHNE
Chicken and Rice Florentine

Introduction

This recipe comes from the Minute Rice website. It's quick and easy to make, even after you get home from work at night. It also tastes good and is a good way to get the kids to eat their veggies. This recipe comes from the Minute Rice website. It's quick and easy to make, even after you get home from work at night. It also tastes good and is a good way to get the kids to eat their veggies.
Number of Servings: 6

Ingredients

    1 Tbsp. Canola oil
    4 small boneless skinless chicken breasts
    2 cups water
    1 can (10-3/4 ounces) condensed cream of chicken soup
    1/8 tsp. ground nutmeg (optional)
    2 cups MINUTE Brown Rice, uncooked
    1-1/2 cups chopped fresh spinach*
    1 cup shredded Parmesan cheese**

    * Or substitute 1 pkg. (10 ounces) frozen chopped spinach, thawed, well drained or 1 can (13-1/2 ounces) chopped spinach, well drained.

    ** Or substitute 1 cup shredded Swiss cheese or shredded Cheddar cheese.

Directions

HEAT oil in large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170F). Remove chicken from skillet; cover to keep warm.

ADD water, soup and nutmeg, if desired, to skillet; stir. Bring to a boil.

STIR in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 10 minutes. Let stand 5 minutes.






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