Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 head escarole, trimmed and thinly sliced
3 14-ounce cans reduced-sodium chicken broth
1 14-ounce can diced tomatoes
½ cup long-grain white rice
1 pound boneless, skinless chicken breasts, trimmed and cut into ½-inch pieces
6 tablespoons freshly grated Romano or Parmesan cheese
Freshly ground pepper, to taste
Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring frequently, until they soften and begin to brown, 5 to 7 minutes. Add escarole and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add broth, tomatoes and rice; bring to a boil. Reduce heat to low, cover and simmer until the rice is almost tender, 12 to 15 minutes.
Add chicken and simmer until it is no longer pink in the center and the rice is tender, about 5 minutes. Season with pepper. Serve hot, sprinkled with Romano (or Parmesan).
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.