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Categories:
scallions red bell pepper lemon rind garlic butter chicken water ground cumin dill parsley lemon juice Feta cheese
Viewed: 77 - Published at: 10 months agoIngredients
- One 6 oz. package Rice Pilaf (we like to use Farmhouse)
- 1/2 cup diced scallions
- 1/2 cup diced red bell pepper
- 1 Tablespoon grated lemon rind
- 3 cloves garlic, minced
- 1 Tablespoon butter or margarine
- 1 lb. boneless, skinless chicken, diced
- 2 cups water
- 1/4 teaspoon ground cumin (optional)
- One 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 1 Tablespoon chopped fresh dill or 1 teaspoon dry dill
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons lemon juice
- 1/4 cup crumbled feta cheese
Method
- In large skillet, saute scallions, red pepper, lemon rind and garlic in butter.
- Add chicken and cook until chicken is no longer pink.
- Add water, cumin, rice and contents of seasoning packet; bring to boil.
- Reduce heat, cover and simmer 15 minutes.
- Add spinach and continue to cook 5-10 minutes longer or until liquid is absorbed.
- Stir in dill, parsley and lemon juice.
- Before serving, top with crumbled feta cheese.
