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Chicken and Brown Rice with Portobellos

Submitted by: judy havens

Brown rice cooked in tea with wilted spinach and chicken breasts seasoned with spent tea leaves and other seasonings. Portobellos add a unique flavor when cooked with the chicken.

Prep Time: Cook time: about 30 minutes
Serving Size: 4 servings: 1 breast and 1 cup of rice each

Ingredients

Rice:
2 cups uncooked brown rice
4 cups prepared Lapsang Souchong tea
1 cup fresh spinach, chopped coursely
Black pepper to taste
Chicken:
4 chicken breasts
Olive oil
Spent tea leaves from the brown rice
Onion powder, black pepper and garlic powder to taste
Two large portobello mushroom caps

Directions
Cook the brown rice according to package directions, using Lapsang Souchong tea instead of water. Just before the rice has finished, stir in the cup of chopped spinach and allow it to wilt. Season with pepper according to taste.

Slice the portobellos across the caps and set aside. Season the chicken breasts by patting the spent tea leaves onto them and sprinkling with onion powder, garlic powder, and black pepper to taste. Coat the bottom of a large covered skillet with olive oil and set the chicken on the oil. Lay portobellos on top of the chicken and around it as necessary. Cook on low heat about 30 minutes, turning chicken over half way through.

If you want to speed the cook time, you can cut your chicken breasts into large pieces before cooking.