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Dinner Tonight - Chicken Veggie Risotto

We are making Chicken Veggie Risotto on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Cost per Serving: $2.00

Utensils Needed:

Large skillet
Measuring cups & spoons
Stirring spoon
Cutting board


  • 1 tablespoon vegetable oil

  • 1 pound boneless, skinless chicken breast, cut into small pieces

  • 1 teaspoon garlic-herb seasoning (salt free)

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

  • 1 small onion, thinly sliced

  • 1 can (10 1/2 ounce) reduced-sodium chicken broth

  • 1/4 cup water

  • 1 1/2 cup instant brown rice, uncooked

  • 1 1/2 cup grape tomatoes

  • 4 cups baby spinach leaves, washed and patted dry


  1. Heat oil in large skillet over medium heat. Sprinkle chicken pieces with seasonings. Add chicken pieces; cover and cook about 10 minutes, stirring frequently until chicken is done.

  2. Add onion and stir-fry for about 1 minute. Stir in broth, water, rice, tomatoes and spinach. Bring to a boil. Reduce heat to low and cover. Simmar about 10 minutes.

  3. Turn burner off and let stand for 5 more minutes or until rice absorbs most of the liquid.


Serving Size: 1 3/4 cups
Calories: 280
Fat: 8 g
Cholesterol: 70 g
Sodium: 325 mg
Total Carbohydrate: 25 g
Dietary Fiber: 2 g
Protein: 25 g

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