Microwave Green Chile-Chicken Risotto

recipe
Prep: 5 minutes; Cook: 23 minutes; Stand: 5 minutes.

Yield:

4 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 398
Caloriesfromfat 29 %
Fat 12.8 g
Satfat 7.7 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 24.7 g
Carbohydrate 43.2 g
Fiber 2.3 g
Cholesterol 64 mg
Iron 2.6 mg
Sodium 984 mg
Calcium 224 mg

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

Preparation

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.

Stir green chiles and chicken into rice; cover and let stand 5 minutes. Uncover and stir in cheese, 2 tablespoons water, salt, and cilantro.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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