Sally Pasley Vargas

Serves 4

2 tablespoons olive oil
12 ounces button mushrooms, sliced
Salt and pepper, to taste
½ cup chicken stock
4 ounces fresh baby spinach, stemmed
4 cooked chicken thighs, meat shredded
6 cooked carrots, diced
4 wedges cooked onions, coarsely chopped
5 cups cooked brown rice

1. In a large skillet over medium heat, heat the olive oil. Add the mushrooms, salt, and pepper. Cook, stirring, for 3 minutes.

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2. Add the stock and the spinach. Cook, stirring often, for 1 minute, or until the spinach wilts.

3. Add the chicken, carrots, onions, and rice. Cook, stirring often, for

5 minutes or until hot. Taste for seasoning and add more salt and pepper, if you like. Spoon the mixture into 4 shallow bowls. Sally
Pasley Vargas