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Friday, 25 June 2010

Weekend Recipe Blog Hop - Chicken and Spinach Rice Pot

I'm feeling adventurous and decided to start a Weekend Recipes blog hop! I am someone who only cooks on the weekend, or on my days off... so it's a perfect idea for this type of thing.

<a href=""><img src=" klM21g4q8dg/s320/Weekend+Banner.jpg" /></a>

Here's how it works:

Create a new Weekend Recipes blog post. Include the Weekend Recipes button by copying and pasting the code above. (You are also welcome to copy and paste these instructions in their entirety, or any portion of this Weekend Recipes blog post!)

Add your blog name and the URL of your post to the MckLinky (Just click on button & it will bring you to original page).

Follow as many other blogs as you want. The more you follow, the more that will follow you back! Be sure to tell them that you're following from Weekend Recipes! You may also want to leave a link to your blog so they can return your follow more easily. When you get a new follower through Weekend Recipes, be sure to follow them back! It's just common courtesy. :)


2 tbsp (25 mL) butter
1 onion, chopped
2 cloves garlic, minced
2 boneless, skinless chicken breasts (about 12 oz/375 g total), cut into bite-size pieces
2 tsp (10 mL) minced fresh ginger or ½ tsp (2 mL) dried ground
2 tsp (10 mL) curry powder
3/4 cup (175 mL) basmati rice
2 cups (500 mL) 5% light or 10% half-and-half cream
1 cup (250 mL) water
4 cups (1 L) lightly packed chopped spinach

1. In a large deep pot, melt butter over medium heat. Add onion and garlic; sauté for 3 min or until onions are softened. Add chicken, ginger and curry powder and cook stirring often, for 3 min or until chicken is lightly browned. Add rice and stir to coat.

2. Add cream and water and increase heat to medium-high and bring to a boil, stirring occasionally. Stir in spinach. Cover and reduce heat to low; simmer for about 10 min or until rice is tender and chicken is no longer pink inside. Season to taste with salt. Remove from heat and let stand 5 min before serving.

Cooking Tips: Rice mixture should be slightly runny to spoon out into shallow soup bowls.

For a burst of fresh flavour, garnish with chopped fresh coriander.

Recipe courtesy of Dairy Farmers of Canada

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