Heat oil in a large pan and cook the onion and garlic for five minutes.

Stir in the rice and cook for one minute more, until it starts to look transparent. Add the stock and simmer until the rice is just tender. Stir in the chicken and cook for two minutes or until the chicken is warmed through. Add the fresh spinach, then remove from the heat.

Cover with a lid and leave to stand for two minutes before serving.