Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup onion diced
- 1 tablespoon garlic minced
- 1 pound 90% lean ground chicken
- 2 1/2 cups reduced-sodium vegetable broth
- 1 cup long-grain brown rice uncooked
- 3/4 cup canned pumpkin purée
- 3/4 teaspoon salt
- Pepper to taste
- 4 cups fresh spinach roughly chopped, packed
- 1/2 cup Parmesan cheese grated
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and garlic. Cook until fragrant, about 1 minute.
- Add the chicken and cook just until browned, about 3-4 minutes.
- Add the vegetable broth, rice, pumpkin, salt, and pepper. Stir until combined. Turn the heat up to high and bring the mixture to a boil.
- Let boil for 1 minute. Reduce the heat to low, cover the pot, and simmer until the water is absorbed and the rice is tender, about 1 hour.
- Stir in the chopped spinach. Cover and cook until wilted, about 2-3 minutes.
- Sprinkle the Parmesan over the casserole. Cover and cook until melted, about 2 or 3 minutes.
- Serve immediately.