Y'all's Texas Chicken-Spinach-Rice-Ring Recipe
http://www.texmextogo.com
Ph 713.995.5502

Ingredients:
3 cups chicken broth, no salt added
1 1/3 cup uncooked long grain rice
Vegetable spray
1 tsp margarine
2 cups fresh mushrooms, sliced
½ cup chopped green onions
½ lb fresh baby spinach, loosely torn
4- 4oz chicken breasts, cooked & shredded
1/2 tsp Cowboy trail dust
http://www.texmextogo.com/store/PPF/parameters/101_3/more_info.asp 

Directions:
Bring the broth to a boil in a large saucepan. Gradually stir in the rice, simmer for 25mts or until the rice is tender and water is absorbed; set aside.
Coat a large skillet with cooking spray, add margarine. Once melted, add mushrooms & onions and sauté until tender. Add spinach, cover & cook 5mts. Drain well!
In a large bowl, combine the shredded chicken, rice, spinach mixture, and seasoned spice; toss well. Pack into a 5-cup ring mold that has been coated with cooking spray, pressing down firmly with the back of a serving spoon. Cover with plastic wrap and let stand for 5mts. To keep it warm for a longer period, set the mold in a pan of hot water. Invert onto a serving platter, garnish with cilantro, fresh spinach leaves and hot or cold bite size veggies in the center.
Yield: 7 servings. 4grams fat per serving.

The name alone will make you want to try this great recipe! We originally found this recipe 10+ years ago in a “New Tastes of Texas cookbook” – 10 years later, we’re still making it with our rendition! Now we’ve molded it into the heart bunt mold pan with bite-size fresh veggies in the center – great looking, great tasting too! Besides, we love to just say the name!