MY 99% FAT FREE GROUND CHICKEN BURGERS with SAUTEED SPINACH and ONION over MY YELLOW PARBOILED RICE!

Simple, yet good looking and so fulfilling. Who said that burgers only go on burger buns? Not me. Bonus? I didn’t even have to leave my home for a burger. Dah!
 
Category:  Entrée  
Approx. Prep and Cook Time:    Under 30 Minutes
Approximate Cost:    $7.70 or $3.85 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients for the Burgers ($5.10)
½ lb. fat free ground chicken ($2.50)
1 ½ tsp. Angie’s dry seasoning (.15)
1 tsp. Roasted Garlic and Herbs seasoning (.15)
2 tsps. Angie’s basting olive oil (.40)
1 large onion, peeled and sliced (.40)
3 c. spinach ($1.50)
 
Direction for the Burgers
Season the chicken with 1 ½ tsp. of my dry seasoning and 1 tsp. Roasted Garlic and Herbs seasoning. Stir until combined.
Divide in two portions, make 2 balls with your hands, then press down flat to about ½ inch thick for each burger. Refrigerate.
In a skillet with 2 tsps. of my basting olive oil, Sautee the slice onion, and spinach.
Remove from skillet and add the burgers to cook until golden brown. Add the cooked onion/spinach on the side to warm up. Remove and allow to rest for few minutes.
By now your rice is done so it is time to do your plating.
 
Ingredients for the rice ($2.60)
1 c. parboiled rice ($1.00)
2 c. chicken broth ($1.00)
1 tsp. Angie’s dry seasoning (.15)
½ Sazon with Achiote envelope (.15)
1 tbsp. Angie’s basting olive oil (.30)
 
Directions for the Yellow Rice
In a skillet over med heat, with 1 tbsp. of my basting olive oil, Sautee the rice briefly.
Add the 1 tsp. Angie’s dry seasoning and ½ Sazon with Achiote envelope, stir.
Ever so carefully, add the 2 c. chicken broth, bring to a boil, reduce the heat to low, cover and cook for 20 minutes.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil