Tuscan Tomato Spinach Chicken with Rice

• chicken breastpatted dry1 1/2 lb
• rice1 cup
• crushed tomatoes2 cup
• fresh spinach6 cup
• yellow onionfinely diced1/2
• garlicminced2 clove
• canola oil4 tsp
• paprika1 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic.
2. 2Rinse the rice until the water runs mostly clear. Cook it on the stovetop according to the package directions, then keep it covered until serving.
3. 3Do not rinse the chicken. Pat it dry, season both sides with the kosher salt, black pepper, and paprika, then wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Heat the canola oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden and it releases from the pan, then transfer it to a clean plate. The chicken will finish cooking in the sauce.
5. 5Reduce the skillet heat to medium. Add the onion with a small pinch of salt and cook for 3-4 minutes, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
6. 6Stir in the crushed tomatoes. Return the chicken and any collected juices to the skillet, cover, and simmer for 10-14 minutes, turning once, until the sauce is reduced slightly and the thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer.
7. 7Fold in the spinach and cook for 1-2 minutes, until wilted. Taste the sauce and adjust with salt and black pepper. Spoon the chicken and sauce over the rice.