3/4 cup (185 mL)long grain white rice or brown rice ( 8 to 10 minute quick-cooking variety)
1/3 cup (80 mL)grated Parmesan cheese
YIELD 4 servings
Sprinkle the chicken with oregano and season as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant.
Stir in the soup, water and milk; heat to a boil. Stir in the rice. Cover with a lid, reduce and simmer, stirring occasionally for 10 minutes.
Cover the mixture with the spinach. Cook, covered for 3 minutes until the spinach is wilted and the rice is tender. Remove from the heat. Stir to distribute spinach. Let stand, covered, for 5 minutes or until the liquid is absorbed.