1 tbsp. oil
4 small boneless skinless chicken breast halves
2 cups water
1 can (10 3/4 oz.) condensed cream of chicken soup
1/8 tsp. ground nutmeg (optional)
2 cups MINUTE® Brown Rice, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained *
1 cup shredded Parmesan cheese **

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet; cover to keep warm.

Add water, soup and nutmeg, if desired, to skillet; stir. Bring to boil.

Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 minutes. Let sit 5 minutes.

* Substitute 1-1/2 cups chopped fresh spinach or 1 can (13-1/2 oz.) chopped spinach, well drained, for the frozen spinach.

** May substitute 1 cup shredded Swiss or shredded Cheddar cheese for Parmesan.

Makes 4 servings.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice