1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1-1/3 cups instant brown rice, uncooked
125 g (1/2 of 250-g. pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
8 cups tightly packed baby spinach leaves
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken and peppers; cook 3 min., stirring occasionally. Stir in broth; bring to boil. Add rice; stir. Return to boil; cover. Simmer on medium heat 5 min.
Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 min. or until spinach is wilted. Stir gently to mix in spinach.
Remove pan from heat. Let stand, covered, 5 min. Top with Parmesan.
Kraft Kitchen Tips!
Save on prep time by using packaged pre-washed fresh baby spinach leaves from the produce section of the grocery store.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 90 mg
Sodium 670 mg
Carbohydrate 33 g
Fibre 5 g
Sugars 5 g
Protein 36 g
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.