Ingredients for Leftover Chicken Spinach And Yellow Pepper Rice
- 1 tablespoon olive oil
- 1 medium yellow bell pepper
- 1 cup Arborio rice
- ½ cup dry white wine
- 2 cups chicken broth
- 1 ½ cups cooked chicken
- 2 cups baby spinach
- salt and freshly ground black pepper, to taste
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How to Make Leftover Chicken Spinach And Yellow Pepper Rice
- Place 2 cups of chicken broth in a small saucepan and bring to a simmer over medium heat.
- Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add 1 medium yellow bell pepper, thinly sliced, and cook, stirring frequently, until softened (about 5 minutes).
- Add 1 cup of Arborio rice and cook, stirring constantly, for 1-2 minutes, until the rice is translucent.
- Pour in ½ cup dry white wine (optional) and simmer until almost evaporated (about 1 minute).
- Add 1 ladle of hot chicken broth to the rice, stirring constantly until absorbed. Continue adding broth, one ladle at a time, stirring constantly until absorbed, for about 17 minutes, or until rice is creamy and al dente.
- Stir in 1 ½ cups cooked chicken, shredded or diced, and 2 cups of baby spinach. Cook for 2-3 minutes, or until spinach is wilted and chicken is heated through.
- Season generously with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
10g
Carbs
23g