Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Add the mushrooms and cook until they're tender. Add the tomatoes and spinach and cook until the spinach is wilted.Heat the remaining oil in a 2-quart saucepan. Add the rice and cook and stir for 2 minutes. Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more.Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.
3 tablespoons olive oil2 large portobello mushroom, cut up6 sun-dried tomatoes, cut into strips2 cups firmly packed chopped fresh spinach1.333 cups uncooked regular long grain white rice3.5 cups Swanson® Chicken Broth0.25 cup grated romano cheese1 tablespoon chopped fresh basil leaves
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