Chicken and Rice Pot

This comforting risotto-style dish will be a big hit with families. The one-pot meal has flavours of ginger and curry to create a fragrant meal that is fast and simple to put on the table.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  onion, chopped
• 2  garlic cloves, minced
• 2  boneless skinless chicken breasts, cut into bite-sized pieces
• 2  teaspoons fresh ginger, minced or 1⁄2 teaspoon ground ginger
• 2  teaspoons curry powder
• 3⁄4 cup basmati rice
• 2  cups  cream (5% or 10%)
• 1  cup water
• 4  cups spinach, lightly packed, chopped
•  salt

Directions

1. In a large deep pot, melt butter over medium heat. Add onion and garlic; sauté for 3 minutes or until onion is softened.
2. Add chicken, ginger and curry powder and cook, stirring often, for 3 minutes or until chicken is lightly browned. Add rice and stir to coat.
3. Add cream and water; increase heat to medium-high and bring to a boil, stirring occasionally. Stir in spinach.
4. Cover and reduce heat to low; simmer for about 10 minutes or until rice is tender and chicken is no longer pink inside. Season with salt.
5. Remove from heat and let stand for 5 minutes before serving.