Nutrition per serving may change if servings are adjusted.
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1½ cups finely chopped onions (about 3 medium onions)
1 (8 ounce) package fresh mushrooms, sliced
½ cup shredded carrot (1 medium)
1 tablespoon bottled minced garlic
⅓ cup long-grain rice, uncooked
1 (14 ounce) can reduced-sodium chicken broth
1 cup water
¼ teaspoon ground nutmeg
2 (12 fluid ounce) cans fat-free evaporated milk
2 tablespoons all-purpose flour
4 cups packed fresh spinach
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water, nutmeg, and ½ teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
In a small bowl, stir together 1 can of the evaporated milk and the flour; stir into mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. If desired, sprinkle with additional ground black pepper.