Chiken and Spinach Florentine

Share again this recipe from the rice box.

1 tbsp oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
6 cups baby spinach leaves, washed, dried
2 cups minutes brown rice, uncooked
1 1/2 cups grape or cherry tomatoes, halved
1 can (10 1/2 oz.) chicken broth
1/4 cup Parmesan cheeses, grated

1. Heat oil in large deep skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
2. Add spinach, rice, tomatoes and broth; mix well. Bring to boil. Reduce heat to low; cover. Simmer 10 min.
3. Stir in cheese. Let stand 5 min.