Quick Tomato Risotto

• 2 Tbsp. oil
• 1 cup long-grain white rice, uncooked
• 1 can (14 fl oz/398 mL) fire-roasted diced tomatoes, undrained
• 1-3/4 cups 25%-less-sodium chicken broth
• 1/2 cup water
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
• 1/2 cup frozen peas
• 1/8 tsp. black pepper

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

oil, longgrain white rice, tomatoes, water, cheese, frozen peas, black pepper

Taken from www.kraftrecipes.com/recipes/quick-tomato-risotto-175625.aspx (may not work)