Step 1

Place stock in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.

Step 2

Meanwhile, melt half the butter in a large, heavy-based saucepan over medium heat. Cook chicken, stirring occasionally, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover with foil.

Step 3

Melt remaining butter in saucepan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute. Add 1 ladle stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time.

Step 4

Add chicken to rice mixture. Cook, stirring, for 2 minutes or until heated through. Add tomato and spinach. Cook, stirring, for 1 minute or until spinach has wilted. Serve.