California Chicken Risotto - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
3/4 tsp. salt
1/4 tsp. ground red pepper
1 Tbsp. olive oil
1 large onion, coarsely chopped
1 clove garlic
1 1/2 c. rice
2 (14 1/2 oz.) cans chicken broth
1 small green bell pepper
1 (3 oz.) pkg. cream cheese, softened and cut into cubes
1 large tomato, chopped
1/4 c. fresh basil, thinly sliced (or 1 tsp. dried)

Preparation

Sprinkle chicken with salt and red pepper; set aside.
Heat oil in 10-inch skillet over medium heat.
Add onion and garlic. Cook and stir 3 minutes.
Add chicken; cook and stir until no longer pink.
Add rice.
Cook and stir 1 minute.
Add broth to skillet; bring to a boil.
Reduce heat; cover tightly and simmer 20 minutes.
Stir in bell pepper.
Remove from heat.
Let stand covered until all liquid is absorbed, about 5 minutes.
Stir in cheese until melted and creamy.
Stir in tomato and basil.
Makes 4 servings.