Ingredients
- 1 tablespoon olive oil
- 1 pound extra-lean ground chicken or turkey
- 2 1/2 cups reduced-sodium chicken broth
- 1 cup brown rice
- 1 cup mashed sweet potato from a medium baked sweet potato
- 3/4 cup salsa of choice
- Pinch of salt and pepper
- 4 cups fresh spinach roughly chopped
- 1/2 cup reduced-fat Mexican cheese blend
- Cilantro for garnish
Instructions
- Heat the olive oil over medium heat in a large, oven-safe skillet. Add the chicken and cook until golden brown while breaking into small pieces, about 5 minutes.
- Stir in the chicken broth, rice, sweet potato, salsa, salt, and pepper until well combined. Turn the heat to high and bring the mixture to a boil. Let boil for 2 minutes.
- Reduce the heat to low, cover the skillet, and cook until the water is absorbed and the rice is tender, about 1 hour.
- Stir in the spinach. Cover and cook until wilted, about 2 minutes. Sprinkle the cheese on top. Cover and cook until the cheese melts, about an additional 1-2 minutes.
- Garnish with cilantro and serve immediately.