Chicken Veggie Risotto

Ingredients:

• 1 tablespoon canola oil
• 1 pound chicken breast boneless, skinless, cut into small pieces
• 1 teaspoon garlic/herb seasoning salt-free
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 small onion thinly sliced
• 1 10.5 ounce can chicken broth, unsalted
• 1/4 cup water
• 1 1/2 cup instant brown rice uncooked
• 1 1/2 cup grape tomatoes
• 4 cups baby spinach leaves washed and patted dry

Directions:

1. Heat oil in large skillet over medium heat.
2. Sprinkle chicken pieces with seasonings.
3. Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.
4. Add onion and stir-fry for about 1 minute. Stir in broth, water, rice, tomatoes, and spinach. Bring to a boil. Reduce heat to low and cover. Simmer about 10 minutes.
5. Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.