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*This is really yummy! I served this with Tandoori Chicken...Tandoori Chicken. The next day I wanted something TexMex...so I added the leftover sliced chicken, salsa, fat free cheddar cheese (melted it over the whole thing) and it was like a whole new dish! Very satisfying! Hope you try it!


Makes 4-1 cup servings

2 cups instant brown rice, uncooked
3 cups fat free chicken broth
1 can stewed tomatoes (undrained)
1 can chick peas, rinsed and drained
2 cups baby spinach
1 small onion, chopped
2 cloves garlic, minced
2 tsp curry powder
2 tsp olive oil
Kosher salt and pepper to taste


In a large pot, saute onion and garlic in olive oil until tender and translucent. Do not burn the garlic. Add chicken broth, rice, tomatoes, chick peas and curry powder. Bring to a boil. Reduce heat to low and cover. Cook for 5 minutes. Remove from heat and stir in spinach leaves. Replace lid and let sit for 10 minutes or until all of liquid is absorbed. Stir and serve hot or cold.



-- Edited by Colette at 17:18, 2005-12-29