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The Boston Globe

Food & dining

Recipe for chicken and rice bowls

Serves 4

2 tablespoons olive oil
12 ounces button mushrooms, sliced
Salt and pepper, to taste
½ cup chicken stock
4 ounces fresh baby spinach, stemmed
4 cooked chicken thighs, meat shredded
6 cooked carrots, diced
4 wedges cooked onions, coarsely chopped
5 cups cooked brown rice

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