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A good-looking, tasty, and simple recipe is at times, difficult to find. Thankfully, this Creamy Tomato-Chicken Risotto fits those three characteristics perfectly and it’s right here so no need to search! If you’re a fan of super creamy risotto, be sure to start with hot liquid, adding it in small batches as directed in the recipe.

Prep Time: 10 min
Total Time: 43 min
Makes: 8 servings
Nutritional Information

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 cans (14.5 oz. each) diced tomatoes, drained, divided
1/3 cup KRAFT Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
2 carrots (1/2 lb.), chopped
1-1/2 cups long-grain white rice, uncooked
1 jalapeño pepper
5-1/2 cups hot water
1/3 cup chopped cilantro

Instructions

BLEND cream cheese and half the tomatoes in blender until smooth; set aside. Heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 6 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.

COOK onions, carrots and rice in remaining dressing in same skillet 3 min. or until rice is opaque, stirring frequently. Add jalapeno. Gradually add 1-1/2 cups of the water; cook 5 min. or until water is completely absorbed, stirring occasionally. Repeat with the remaining water in batches, returning chicken to skillet with the last batch of water.

STIR in cream cheese mixture and remaining tomatoes; cook 3 min. or until heated through, stirring occasionally. Stir in cilantro.