1 tablespoon unsalted butter (or sub more olive oil)
1 small onion, chopped (see notes)
2 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 1/2 cups Minute brown rice (see notes)
2 (5 oz.) packages fresh spinach leaves or baby spinach
1/3 cup grated Parmesan cheese
Season chicken breasts with salt and pepper.
Heat oil and butter in a large skillet over medium high heat. Add chicken and onion and sauté for 7-8 minutes, turning chicken pieces once.
Add garlic and cook an additional 30 seconds.
Add broth and bring to a boil. (I turn the heat up to high to help it go faster.) Stir in rice, then cover, reduce heat to medium-low and cook for 5 minutes.
Remove lid, stir in spinach, then cover and remove the pan from the heat. Let sit for 5 minutes or until liquid is mostly absorbed. (See notes for troubleshooting tips.) Stir in spinach to help it wilt.