|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|
1. In a large skillet over medium heat, heat the olive oil. Add the mushrooms, salt, and pepper. Cook, stirring, for 3 minutes.
2. Add the stock and the spinach. Cook, stirring often, for 1 minute, or until the spinach wilts.
3. Add the chicken, carrots, onions, and rice. Cook, stirring often, for
5 minutes or until hot. Taste for seasoning and add more salt and pepper, if you like. Spoon the mixture into 4 shallow bowls. Sally