Preparation:
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. |
