Ingredients
2 tablespoons butter2 celery ribs, chopped1 small onion, chopped1 medium carrot, finely chopped1/2 cup chopped fresh mushrooms1 garlic clove, minced2 tablespoons all-purpose flour1-1/2 teaspoons curry powder1/8 teaspoon cayenne pepper1 carton (32 ounces) reduced-sodium chicken broth1/4 cup uncooked long grain brown rice2 cups cubed cooked chicken breast2 cups chopped fresh spinach1/2 cup chopped peeled sweet apple1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon dried thyme5 tablespoons reduced-fat sour cream
Preparation
In a large saucepan, heat butter over medium heat. Add celery, onion and carrot; cook and stir 5-7 minutes or until tender. Add mushrooms and garlic; cook 1 minute longer.
Stir in flour, curry powder and cayenne until blended; cook and stir 5 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly. Add rice. Reduce heat; simmer, covered, 45-50 minutes or until rice is tender.
Add chicken, spinach, apple, salt, pepper and thyme; cook, uncovered, 3-5 minutes or until heated through and spinach is wilted. Top each serving with sour cream.
