Pilaf with Chicken, Spinach, and Walnuts

This recipe came out of the cookbook The Best of Cooking Light - Everyday Favorites. It had everything great all in one bowl--meat, greens, tomatoes, carbs, and a little nuttiness. I was nervous about the dill, since it's not one of my favorite herbs because it can easily be overpowering. But alas! I could hardly taste it! In fact, if you don't want to spend the couple bucks just for 2 T, I'd say you could even eliminate it. Great dish!


Pilaf with Chicken, Spinach, and Walnuts

1 1/2 T olive oil, divided
1 c chopped onion
1 1/2 c uncooked basmati rice
1 c diced plum tomato (I used a can of petite cut)
1 can (14 oz.) chicken broth (although I probably added 2 cans by the end)
1 stick cinnamon (about 3")
1 package fresh baby spinach
2 c chopped roasted skinless chicken breasts (I used a rotisserie chicken to cut prep time)
1/2 c coarsely chopped walnuts, toasted
1 T finely chopped fresh dill

Heat 1 T oil in a large nonstick skillet over medium-high heat. Add onion; saute 10 minutes or until lightly browned. Stir in rice; cook 1 minute, stirring constantly. Stir in 1 1/2 tsp oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. May need to add more broth to cook rice through.

Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.