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Microwave Green Chile-Chicken Risotto

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

Nutrition 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

How to Make It

  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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