Thursday, January 9, 2020

Quick and Easy Chicken, Rice and Spinach in one dish by Essie Lang, author

Sometimes the best intentions don't move beyond that point. So, the next best thing is to throw together whatever might be on hand. I had been talking to a friend a few days earlier who told me about her Rice and Spinach casserole that had everyone wanting more. I foolishly didn't ask for the recipe but did ask about the ingredients. Then, I tried to remember what she'd said.

I swear, there was no mention about milk! So before I forget, I want to suggest you add some milk or chicken broth or other desired liquid to this mix. :)

What I did was use some basmati rice that was left over from the day before (about 1/2 c.), a half bunch of fresh spinach (although you could use frozen), one egg (she had used 2 but for a larger meal), and I sauteed some ground chicken that was in my freezer and begging to be used up (about 1/2 pound).

So, this meal worked out to be two servings and very tasty, even though a bit on the dry side - just saying. I also decided at the last minute to add some Tamari sauce for some tang. I later learned, Worcestershire sauce was in the recipe.

So, if you decide to give it a try, my best advice is to do as I did, make use of whatever you might have at hand and you may be very pleasantly surprised. Also, remember to add more fluid.

What I Used:

1/2 bunch fresh spinach
1/2 c. cooked basmati rice
1/2# ground chicken
1 egg
1 clove garlic, sliced
3/4 c. grated white cheese
2 tbsp. Tamari sauce
1 tsp. red pepper flakes
salt & pepper to taste

What to do:

1. Saute ground chicken in olive oil, with slices of garlic added. Set aside.

2. Cook the rice according to the instructions.

3. Preheat oven to 350 F.

4. Whisk egg and add it to the rice.

5. Wash and chop spinach, then add it to the rice and egg mixture. Add Tamari sauce, red pepper flakes, salt and pepper. Also 1/2 of the grated cheese and stir.

6. Drain the sauteed chicken and add to the rice and spinach mixture.

7. Scoop  into a casserole dish and sprinkle with remaining grated cheese.

8. Bake for approx. 15 minutes.

Serve on it's own or add another vegetable!

I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020

coming March, 2020

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, comes out in trade paperback in March!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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