1 cup long-grain brown rice

salt and ground pepper

½ teaspoon cinnamon

1 spinach

1 tablespoon olive oil

4 pieces chicken fillets

6 to 8 fresh coriander leaves.

½ cup chopped sweet onion

2 full tomatoes chopped

1/4 cup olives

1/4 cup golden
raisins

2 cup chicken broth plus

1 tablespoon balsamic vinegar

DIRECTIONS
In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil.
Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes.
Remove pan from heat; add
spinach, cover, and let stand,
Using a fork, fluff rice and mix in spinach.
While rice is cooking, add oil to anoven proof skillet.
Set oven to 400 degrees.
Season chicken with salt, pepper and cinnamon. Add onions, olives, tomatoes,
Cover skillet and bake covered 25 minutes