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Recipe Summary

prep:
18 mins
cook:
50 mins
total:
1 hr 8 mins
Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place corn on a baking sheet coated with cooking spray. Broil 7 minutes or until lightly browned. Remove from baking sheet, and set aside.

  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  • Heat oil in a large Dutch oven over medium-high heat. Add shallots and garlic; sauté 2 minutes or until tender. Reduce heat to medium. Add rice; cook 1 minute, stirring constantly. Add vermouth; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

  • Reduce heat to medium-low. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 to 30 minutes total).

  • Gently stir in chicken and corn. Add half-and- half, green onions, and black pepper. Cook until thoroughly heated (do not boil). Sprinkle each serving evenly with cheese and bacon. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

363 calories; fat 6.6g; saturated fat 2.4g; protein 30.6g; carbohydrates 40.4g; cholesterol 68mg; iron 1.4mg; sodium 531mg; calories from fat 17%; fiber 1.9g; calcium 104mg.
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