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Makes 6 servings



  1. Season Chicken with salt and pepper.
  2. Cook in oil in large skillet until brown; remove and set aside.
  3. Cook Onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp.
  4. Add rice; stir 2 to 3 minutes.
  5. Add wine; stir until absorbed.
  6. Stir in 1 cup stock.
  7. Cook, uncovered, stirring frequently, until stock is absorbed.
  8. 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.
  9. It will approximately 25 to 30 minutes.
  10. Stir in tomato, Cheese and reserved Chicken.
  11. Garnish with Cheese, if desired.