Creamy Tomato-Chicken Risotto

• 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, divided
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 carrots, chopped
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups long-grain white rice, uncooked
• 1 jalapeno pepper, cut lengthwise in half, seeded
• 5-1/2 cups hot water
• 1/3 cup chopped fresh cilantro

1. Blend cream cheese and half the tomatoes in blender until smooth; set aside.
2. Heat 1/4 cup dressing in large skillet on medium heat.
3. Add chicken; cook 6 min.
4. or until done, stirring occasionally.
5. Remove from skillet; cover to keep warm.
6. Cook carrots, onions and rice in remaining dressing in same skillet 3 min.
7. or until rice is opaque, stirring frequently.
8. Add peppers; stir.
9. Gradually add 1-1/2 cups hot water; cook 5 min.
10. or until water is completely absorbed, stirring occasionally.
11. Repeat with remaining water, adding in batches and returning chicken to skillet with the last batch of water.
12. Stir in cream cheese mixture and remaining tomatoes; cook 3 min.
13. or until heated through, stirring occasionally.
14. Remove and discard pepper halves.
15. Stir in cilantro.

philadelphia cream cheese, tomatoes, italian dressing, boneless skinless chicken breasts, carrots, onion, longgrain white rice, pepper, water, fresh cilantro

Taken from www.kraftrecipes.com/recipes/creamy-tomato-chicken-risotto-114081.aspx (may not work)