Directions

1. Drain canned chicken and place in a non-stick skillet.
   
2. Chop cauliflower and add to skillet.  Turn heat on to medium and stir.
   
3. Mince ginger and add to skillet, stirring again.
   
4. Dissolve cornstarch in chicken broth and stir into skillet.  Sprinkle with dill weed and pepper and stir again.
   
5. Slice cabbage and add to skillet.  Continue to cook over medium heat and stir often until thickened.
6. While the broth in the skillet thickens, heat water in a saucepan on high for rice.
   
7. When water boils, stir in instant rice and cover.  Turn heat under rice to lowest setting.
8. Turn heat under skillet to medium-low and continue to stir occasionally.  Mince spinach leaves and add to skillet.
9. After rice has cooked for 5 minutes, lift cover and fluff with a fork.  Rice is done when all the liquid has been absorbed.
10. Serve rice topped with chicken and vegetables along with toasted bread. 
    

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