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, cut lengthwise in half, seeded
5-1/2 cups hot water
1/3 cup chopped fresh cilantro
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Let's 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 peppers; stir. Gradually add 1-1/2 cups hot 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 and discard pepper halves. Stir in cilantro.
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
Chop the seeded jalapeño pepper before adding to the cooked vegetable mixture. Do not remove the cooked peppers from the risotto before serving.
With three different food groups, this Italian-inspired rice dish makes one delicious meal. It's low in fat, low in calories, low in sodium and high in vitamin A, thanks to the carrots.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.