Skillet Tomato Chicken with Spinach Rice

• chicken breastpatted dry24 oz
• long-grain white rice1 1/3 cup
• diced tomatoes2 can
• yellow oniondiced1/2
• baby spinach6 oz
• canola oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Rinse the rice in a fine-mesh strainer. Finely dice the onion. Do not rinse the chicken; keep it separate from ready-to-eat foods. Pat the chicken dry and season both sides with the salt and black pepper.
2. 2Cook the rice according to the package directions until tender and the grains are separate, then keep it covered. Taste a grain before removing it from the heat; it should be tender with no hard center.
3. 3Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden and it releases from the pan on its own. Transfer it to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else.
4. 4Add the onion to the skillet, season lightly with salt, and cook for 4-5 minutes, until translucent and softened. Stir in the tomatoes and bring the sauce to a gentle simmer, scraping up any browned bits.
5. 5Nestle the chicken into the tomato sauce, cover, and simmer for 8-12 minutes, until the sauce is bubbling and the thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer.
6. 6Stir the spinach into the sauce and cook for 1-2 minutes, until wilted. Taste the sauce and adjust with salt and black pepper. Serve the chicken and sauce over the rice.