4 Serves
45 Mins
Heat butter in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
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FilipinoVitamin E
6 mg / 15 mgVitamin K
635 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
312 µg / 400 µgCalcium
418 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
490 mg / 420 mgPhosphorus
1427 mg / 1,250 mgPotassium
2087 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
20 g / 20 gCholesterol
129 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Add the diced chicken breast to the skillet and cook until browned. Stir in the cubed ham and continue cooking until the chicken is fully cooked through.
Add the rice to the skillet and toast it, stirring constantly, until the edges become translucent and lightly browned.
Combine the chicken stock and wine in a separate container. Gradually add the liquid to the rice, one cup at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next portion.
Cover the pan for the final two additions of liquid to ensure the rice reaches a tender consistency.
Once the liquid is absorbed, stir in the nutmeg, black pepper, and fresh basil. Reduce heat to low, then fold in the heavy cream and white cheese until melted and creamy.
Finally, stir in the fresh spinach and cook for one to two minutes until just wilted. Serve immediately.
9
g48
g3
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Indian