Preparation

• 1
  Sauté the chicken and once browned remove from heat
• 2
  Sauté the leek and sundried tomatoes in the olive oil until the leeks are brown
• 3
  Remove the vegetables from the pan leaving the oil and add the rice. Sauté the rice while stirring it until it is translucent
• 4
  Add the chicken, vegetables and a ladleful of stock to the rice and stir occasionally until the stock is absorbed
• 5
  Add the baby spinach with the final ladleful of sock and cook until the stock is absorbed and the spinach is wilted
• 6
  Serve.