Lemony Chicken And Jasmine Rice With Spinach And Artichokes

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Southern Living Cooking School


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1 pound skinned and boned chicken breasts, cut into thin strips

1 cup chopped onion

1 cup chopped red bell pepper

1 tablespoon vegetable oil

1 cup MAHATMA Jasmine Rice, uncooked

1 (14-ounce) can chicken broth

1 (14-ounce) can artichoke hearts, drained and quartered

2 tablespoons fresh lemon juice

1 teaspoon salt (optional)

1 cup firmly packed fresh baby spinach

1/4 cup (1 ounce) shredded Parmesan cheese

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