Creamy Tomato-Chicken Risotto

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.