Spanish 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) |
| 8 ounces Boneless, skinless chicken thighs (cubed) |
| 1 medium White or yellow onions (diced) |
| 1 medium Poblano Pepper (seeded and diced) |
| 1 Large stalk Celery, raw (diced) |
| 1/2 cup Arborio rice |
| 1 15-ounce can No salt added diced tomatoes |
| 2 1/2 cup Water |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Chili powder |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Add 1 teaspoon olive oil to the skillet and add the onions. Saute, stirring frequently, for about 2 minutes, then add the poblano and celery. Continue sauteing until the onions are soft, about 5 minutes.
Add the rice and continue sauteing for 2 minutes.
Add the tomatoes, water, cumin, chili powder, salt, and pepper, and cook on medium-low 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.
Return the chicken and stir into the rice. Cook for two minutes.
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 brings back the flavors of Spain for me and I 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.