Retha’s Chicken and Brown Rice
Recipe makes 4 servings
“This egg dish made in a skillet is filled with spinach, chicken, portobello mushrooms, onions, and rice for a delicious and quick dinner option.”
2 tablespoons Coconut oil
1 medium chopped onion
1 cup Portobello mushrooms
¼ 1b spinach, rinsed, dried and torn or cut into 1-inch pieces
1 cup chopped cooked diced chicken
7.4 oz organic brown jasmine rice bowl by Lotus Foods (2 bowls if you want to make it fuller)
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1. Heat Coconut oil in a skillet over medium heat. Cook and stir onion and mushrooms in hot oil until tender, about 5 minutes.
2. Beat eggs in a bowl until smooth; add spinach, chicken, sea salt, and black pepper. Gently stir to mix evenly; pour into the skillet.
3. Stir and cook until the egg mixture is almost done with then adding the jasmine rice approx. 5-7 minutes to cook depending on if you desire soft or hard scrambled eggs. Spoon onto plates and top with hot sauce or a sprinkle of lite cheddar cheese.