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Creamy Tomato-Chicken Risotto

  • 8servings
  • 50minutes
  • 330calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

  2. 2 cans (14 1/2 oz. each) diced tomatoes , drained, divided

  3. 1/3 cup KRAFT Zesty Italian Dressing

  4. 1-1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces

  5. 2 carrot s, chopped

  6. 1 onion , chopped

  7. 1-1/2 cups long-grain white rice , uncooked

  8. 1 jalapeño pepper , split, seeds and stem removed

  9. 5-1/2 cups hot water

  10. 1/3 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. BLEND cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.

  2. COOK carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add jalapenos. Gradually add 1-1/2 cups water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.

  3. STIR in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Remove jalapeno halves. Stir in cilantro.

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