Pilaf with Chicken, Spinach, and Walnuts

Ingredients

• 6 ounce baby spinach fresh
• 1.5 cups rice uncooked
• 1 stick cinnamon 3-inch
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon optional: dill fresh finely chopped
• 1.5 tablespoons olive oil divided
• 1 cup onion chopped
• 1 cup plum tomatoes diced
• 2 cups roasted boneless skinless chopped 2 breasts
• 0.5 teaspoon salt 
• 0.5 cup walnuts toasted coarsely chopped

Equipment

• frying pan

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add onion; saut 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
3. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken.
4. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.