Heat sun-dried tomato oil in a large cast-iron skillet over medium heat.
Add onion and cook, stirring, until beginning to brown, about 4 minutes.
Add spinach and garlic; cook, stirring, for 1 minute.
Photo: Jason Donnelly
Add rice, stirring to coat and break up clumps.
Pour into the skillet and cook, stirring, until bubbling and thickened, 3 to 5 minutes.
Remove from heat and stir in chicken, sun-dried tomatoes and 1/2 cup cheese.
Sprinkle the remaining 1/2 cup cheese over the top.
Bake until the casserole is hot and the cheese has melted, 15 to 20 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
