• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. 
• In a medium pot, add wild rice medley, 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and half the stock powder. Bring to a boil over high heat.
• Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, roughly chop spinach.
• Peel, then mince or grate garlic.

• Pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces.
• Season with salt and pepper.

• Heat a large pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken and mirepoix.
• Cook for 3-4 min, stirring often, until mirepoix starts to soften and chicken begins to brown. (NOTE: Chicken will finish cooking in step 4.)
• Add garlic and Zesty Garlic Blend. Cook for 30 sec, stirring until fragrant.
• Add cooking wine. Cook for 2-3 min, scraping up any browned bits from the bottom of the pot until wine is absorbed.

• Add 1 1/4 cups (2 cups) water, and remaining stock powder. Bring to a gentle boil. (TIP: If you prefer a more brothy stew, add more water, 1/4 cup at a time.)
• Once boiling, reduce heat to medium-low. 
• Cook for 5-8 min, stirring occasionally, until chicken is cooked through.** (NOTE: If rice isn't finished cooking, reduce heat of the large pot with chicken to low. Cover and keep warm.)

• When rice is done, fluff with a fork. To the pot with stew, add rice and spinach.
• Cook for 1 min, stirring until spinach wilts.
• Remove from heat. Season with salt and pepper.
• Divide chicken and wild rice stew between bowls.

If you've opted to get chicken breast, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.