Title: Sweet Chicken Risotto
Categories: Chicken Rice Bean Blank
Yield: 4 Servings
| WALDINE VAN GEFFEN VGHC42A |
| 3/4 | c | Onion; chopped |
| 3/4 | lb | Chicken breast; slice thin |
| 1 | tb | Vegetable oil |
| 2 | c | Uncooked instant brown rice |
| 28 | oz | Chicken broth |
| 1 | tb | Prepared horseradish |
| 4 | ts | Sugar |
| 1 | md | Sweet green pepper; sliced |
| 1 | md | Sweet red pepper; sliced |
| 14 | oz | Black beans; rinse, drain or |
| 2 | c | Cooked beans |
| 1/4 | c | Grated Parmesan |
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