BROWN RICE CHICKEN SKILLET DINNER

1 tablespoon oil
1 large onion, chopped
2 large cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 (14-1/2-ounce) can whole tomatoes, coarsely chopped
1 (6-ounce) can tomato paste
1/2 cup water
2 teaspoons dried Italian seasonings
1/4 teaspoon crushed red pepper flakes
3 cups hot cooked brown rice
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese, divided

Heat oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, or until onion is tender.

Add chicken and cook just until chicken loses its pink color, stirring constantly.

Add tomatoes, tomato paste, water, Italian seasoning and pepper flakes. Bring to a boil; reduce heat and simmer uncovered 5 minutes.

Stir in rice, spinach and 1/4 cup cheese; heat thoroughly. Sprinkle with remaining 1/4 cup cheese just before serving.

Makes 8 servings
Source: USA Rice Federation