Chicken skillet with mushrooms, spinach and basmati rice

Peel the onion and cut it into small dice. Peel the garlic and mince it finely. Clean the mushrooms by wiping them with a paper towel, then slice them. Wash the spinach under cold water and drain it well.

Rinse the basmati rice under cold water in the colander until the water runs clear. In the saucepan, heat 300 ml of water over high heat. When it boils, add the rice and a pinch of salt and cook, covered, for 12 min over low heat. Turn off the heat and let it rest 5 min, covered.

Cut the chicken breasts into 2 cm pieces. In the nonstick skillet, heat the olive oil over medium heat. Add the chicken and season lightly with salt and pepper. Brown for 5 min, stirring now and then, then set it aside on a plate.

In the same skillet, add the diced onion and cook for 3 min over medium heat. Add the minced garlic and sliced mushrooms. Cook for 5 min, stirring, until the mushrooms release their liquid.

Add the spinach to the skillet and wilt it over high heat for 2 min, stirring. It should be just wilted but still green.

Put the chicken back in the skillet with the veggies. Add a little water if needed to scrape up the browned bits. Let it simmer for 5 min over low heat, stirring now and then.

Divide the rice between the plates, then spoon the chicken, mushrooms and spinach on top.