Southwestern Risotto with Chicken
Servings
2Serving size
about 3 cupsThis recipe can be multiplied and keeps well overnight in the refrigerator. Reheat gently.
Ingredients
| 2 tsp. Olive oil (divided) |
| 1 medium White or yellow onions (diced) |
| 1 medium Poblano Pepper (seeded and diced) |
| 1 Large stalk Celery, raw (diced) |
| 8 ounces Boneless, skinless chicken thighs (cubed) |
| 1/2 cup Arborio rice |
| 1 15-ounce can No salt added diced tomatoes |
| 2 1/2 cup Water |
| 1/2 tsp. Ground cumin |
| 1 tsp. Chili powder |
| 1 tsp., leaves Dried oregano |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
Instructions
Add the onions.
Saute for about 2 minutes. Stir frequently.
Add the poblano and celery. Continue sauteing until the onions are soft (about 5 minutes).
Add the chicken and saute until the chicken is lightly browned on all sides. Stir frequently.
Add the rice and continue sauteing for 1 minute. Stir frequently.
Add the tomatoes, water, cumin, chili powder, oregano, salt, and pepper.
Cook on medium-high for about 25 minutes or until the rice is done. (Taste it and if it still tastes grainy, it's not done.)
Add water, 1/4 cup at a time, if it seems necessary.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This has lovely Southwestern flavors, and we think you will really love this recipe. The poblano makes it a little spicier. If you like your meals a little milder, you can use a green bell pepper instead of the poblano.