Microwave Green Chile-Chicken Risotto

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

Yield: 4 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 29%
  • Fat: 12.8g
  • Saturated fat: 7.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 24.7g
  • Carbohydrate: 43.2g
  • Fiber: 2.3g
  • Cholesterol: 64mg
  • Iron: 2.6mg
  • Sodium: 984mg
  • Calcium: 224mg

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

  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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