QUICK TOMATO "RISOTTO"

Quick Tomato

Authentic tomato risotto takes forever and a day to make (or maybe it just seems like that). Our quick version may not be traditional-but it is delicious.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

Ingredients

2 Tbsp. canola oil
1 cup medium-grain white rice, uncooked
1 can (14.5 oz.) fire-roasted diced tomatoes with garlic, undrained
1 can (14 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup frozen peas
1/8 tsp. black pepper

Steps:

Heat oil in medium skillet on medium heat. Add rice; cook 4 min. or until lightly browned, stirring occasionally.
Stir in tomatoes, broth and water. Bring to boil; simmer on medium-low heat 15 min. or until rice is tender.
Add cheese, peas and pepper; mix well. Cook 5 min. or until peas are heated through.

Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 47 g, Fiber 3 g, Sugar 3 g, Protein 10 g