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Chef with red wine glass


Yield: Makes 6 servings.

• 2 chicken breasts, skinned, boned, and cut into small pieces
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 tablespoon butter
• 1 cup uncooked U.S. arborio or medium grain rice
• 1/3 cup dry white wine
• 2 cups chicken stock
• 1 medium tomato, seeded and chopped
• 1/4 cup grated Parmesan cheese
• Additional grated Parmesan cheese for garnish (optional)

Season chicken with salt and pepper. Cook in oil in large skillet until brown; remove and set aside. 
Cook onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup stock. 
Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will approximately 25 to 30 minutes.

Stir in tomato, cheese and reserved chicken.

Garnish with cheese, if desired.
Nutrition Facts
Calories 345   
Total Fat 12g 
Cholesterol 63mg 
Sodium 676mg 
Total Carbohydrate 32g 
Dietary Fiber 1g 
Protein 25g

USA Rice Federation (

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