Tomato-Chicken Risotto

Ingredients

• 29 oz tomatoes diced divided drained canned
• 2  carrots chopped
• 4 oz philadelphia cream cheese softened ()
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup 1/3 cup kraft zesty italian dressing italian divided kraft
• 1  onion chopped
• 1  jalapeão pepper seeded
• 1.5 lb chicken breasts boneless skinless cut into bite-size pieces
• 5.5 cups water hot
• 1.5 cups rice long-grain white uncooked

Equipment

• frying pan
• blender

Directions

1. Blend cream cheese and half the tomatoes in blender until smooth; set aside.
2. Heat 1/4 cup dressing in large skillet on medium heat.
3. Add chicken; cook 6 min. or until done, stirring occasionally.
4. Remove from skillet; cover to keep warm.
5. Cook carrots, onions and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently.
6. Add peppers; stir. Gradually add 1-1/2 cups hot water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.
7. Stir in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally.
8. Remove and discard pepper halves. Stir in cilantro.