Heat oil in large deep skillet on medium heat. Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently. Add spinach, rice, tomatoes, and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 minutes, stirring occasionally. Stir in the Parmesan cheese.
Try using 1/2 cup dry white wine for 1/2 cup of the broth. Cover and refrigerate remaining broth for another use. Or, prepare as directed, using Reduced Fat Parmesan Style Grated Topping for the grated parmesan cheese.
Sponsor recipe courtesy of Minute® Rice