Chicken, Rice & Vegetable Skillet Recipe

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Chicken, Rice & Vegetable Skillet

2-3 cups cooked chicken, diced
1 cup white basmati rice
1 medium onion, diced
3-4 stalks celery, diced
1 clove garlic, minced
3 cups +/- diluted chicken broth
1 cup cooked stinging nettle (or spinach), chopped
1 cup frozen green peas
1 pinch saffron
1 tsp kosher salt
Olive oil

Squeeze moisture from spinach and chop
Heat 2-3 tbl olive oil in a large skillet over medium heat
When rippling add onion and celery with 1/2 tsp salt
Cook until softened and onions begin to take on color
Add rice and garlic and stir to coat with olive oil
Cook until rice become opaque
Add 2 cups broth, saffron and 1/2 tsp salt
Stir, cover, reduce heat to low and cook gently until rice absorbs liquid
Taste rice for doneness and add more broth as needed starting with 1/2 cup
Add peas, cover and continue to cook until peas are heated through
Taste to adjust salt, add fresh ground black pepper and serve

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