Sweet chicken risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Onion; chopped |
| ¾ | pounds | Chicken breast; slice thin |
| 1 | tablespoon | Vegetable oil |
| 2 | cups | Uncooked instant brown rice |
| 28 | ounces | Chicken broth |
| 1 | tablespoon | Prepared horseradish |
| 4 | teaspoons | Sugar |
| 1 | medium | Sweet green pepper; sliced |
| 1 | medium | Sweet red pepper; sliced |
| 14 | ounces | Black beans; rinse, drain or |
| 2 | cups | Cooked beans |
| ¼ | cup | Grated Parmesan |
Directions
WALDINE VAN GEFFEN VGHC42A
Saute 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.
Source: Newspaper