
Heat the olive oil in a large skillet over medium-low heat. Add the diced onion and cook for 3 to 4 minutes until softened and lightly golden. Stir in the sliced mushrooms and cook for about 12 to 15 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.


Meanwhile, cook the rice in water according to the package directions. Season with salt and, if using, cinnamon. When the rice is tender, fold in the cooked mushroom and onion mixture, plus the optional cooked chicken. Cover and cook over low heat for 5 to 10 minutes so the flavors blend, then serve warm.





