One-Skillet Shrimp and Rice with Spinach and Artichokes

Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant about 2 minutes. Add shrimp lemon zest and lemon juice; saute until shrimp turn opaque about 2 minutes.

Stir chicken broth basmati rice butter and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth about 15 minutes. Add artichokes on top; simmer until heated through about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts 3 to 5 minutes; fold into the rice mixture.