Microwave Green Chile-Chicken Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 23 minutes; Stand: 5 minutes. Ingredients:
2 tablespoons butter |
1/2 cup chopped red onion, divided |
1 cup uncooked arborio rice |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 1/2 cups water, divided |
1 (4.5-ounce) can whole green chiles, drained |
1 1/2 cups chopped roasted chicken breast |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
2 tablespoons water |
1/4 teaspoon salt |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine butter, onion, rice, broth, and 3/4 cup water in a 2-quart microwave-safe dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 15 minutes, rotating dish a half-turn after 7 1/2 minutes. Stir in remaining 3/4 cup water; cover and microwave at HIGH 5 minutes.
2. Stir green chiles and chicken into rice; cover and let stand 5 minutes. Uncover and stir in cheese, 2 tablespoons water, salt, and cilantro.
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