Sweet Chicken Risotto
Yield
4 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
onions
chopped |
|
| ¾ | pound |
chicken breasts
sliced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cups |
brown rice
|
*
|
| 28 | ounces |
chicken broth
|
|
| 1 | tablespoon |
horseradish
|
|
| 4 | teaspoons |
sugar
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 1 | medium |
sweet red bell peppers
sliced |
|
| 14 | ounces |
black beans
drained |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
onions
chopped |
|
| 340.2 | g |
chicken breasts
sliced |
|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
brown rice
|
*
|
| 809.2 | ml/g |
chicken broth
|
|
| 15 | ml |
horseradish
|
|
| 2E+1 | ml |
sugar
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 1 | medium |
sweet red bell peppers
sliced |
|
| 404.6 | ml/g |
black beans
drained |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Sauté onion and chicken in oil for 5 minutes.
Add rice, broth, horseradish and sugar.
Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid).
Add peppers and black beans.
Simmer for 5 minutes.
Sprinkle with cheese before serving.
