Sour Cream Chicken Risotto - cooking recipe

Ingredients

10 ounces garlic rice and vermicelli mix
1 1/2 cups water
9 ounces frozen diced cooked chicken
2 cups frozen baby peas
1 cup sour cream
1/2 cup grated parmesan cheese

Preparation

Prepare the mix according to package instructions, adding 1/2 cup more water. Five minutes before the rice is done, stir in the chicken and peas.
Cook until rice and pasta are tender, stirring frequently.
Remove from heat and stir in sour cream and cheese.
Cover and let stand 5 minutes before serving.