Pilaf with Chicken, Spinach, and Walnuts

Ingredients

• 6 ounce baby spinach fresh coarsely chopped
• 1.5 cups rice uncooked
• 6 inch cinnamon sticks 
• 2 cups chicken breast cooked chopped 2 breasts
• 28 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons optional: dill fresh finely chopped
• 1.5 tablespoons olive oil divided
• 1 cup onion chopped
• 1 cup plum tomatoes diced
• 0.5 cup raisins 
• 0.5 teaspoon salt 
• 0.5 cup walnuts toasted coarsely chopped

Equipment

• bowl
• frying pan

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add onion and cinnamon sticks; saut 5 minutes or until lightly browned. Stir in rice, and saut 1 minute. Stir in remaining 1 1/2 teaspoons oil, tomato, salt, and broth. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed.
3. Add spinach and raisins; saut 2 minutes or until spinach wilts. Discard cinnamon sticks. Stir in chicken.
4. Sprinkle with walnuts and dill.
5. For baby: Omit the walnuts and dill.
6. Serve spoonfuls in a small bowl.