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Creamy Tomato-Chicken Risotto

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Creamy Tomato-Chicken Risotto recipe
photo by:
kraft
time
prep:
15 min
total:
50 min
servings
total:
8 servings
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What You Need

4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2
cans (14.5 oz. each) diced tomatoes, drained, divided
1/3
cup KRAFT Zesty Italian Dressing
1-1/2
lb.  boneless skinless chicken breasts, cut into bite-size pieces
2
 carrots, chopped
1
 onion, chopped
1-1/2
cups long-grain white rice, uncooked
1
 jalapeño pepper, split, seeds and stem removed
5-1/2
cups  hot water
1/3
cup chopped fresh cilantro

Make It

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.

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.

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

Kraft Kitchens Tips

Special Extra
Sprinkle with 1/4 cup KRAFT Grated Parmesan Cheese just before serving.
How to Make Creamy Risotto
For creamy rice, be sure to start with hot water, adding it in small batches as directed in the recipe.
For Spicier Risotto
Mince the stemmed and seeded jalapeno halves; do not remove from cooked risotto before serving.
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