Pilaf with Chicken, Spinach & Walnuts

Serves 4

1 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 cup uncooked basmati rice
1 cup diced plum tomato
1/2 teaspoon salt
2 cups fat-free, less-sodium chicken broth
1 cinnamon stick
1 (6-ounce) package fresh baby spinach
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 cup coarsely chopped walnuts, toasted
1 tablespoon finely chopped fresh dill

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.

Results: The boys sat down at the table and Henry promptly declared "YUCKY DINNER!" Steven agreed to try a bite if I sang the Popeye the Sailor Man song. (Then quickly ran to the bathroom to spit it out.)

Despite what my ungrateful children thought of this dish, Chris and I really enjoyed it. In fact, Chris said it was "perfect". The rice had a very nice flavor with the cinnamon simmered with it. I would definitely make this again, but it's not "nice looking enough" to serve to company.