Recipe for Chicken and Bean Risotto 
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Yield:
4
Ingredients:
Amount Ingredient
1 x onion chopped
2 x cloves garlic crushed
1 x fresh red chile pepper seed, finely chop OR 1 tsp chili powder
6 oz sliced mushrooms
1/3 cup chopped celery
1 cup long-grain brown rice
2 cup defatted chicken broth
2/3 cup dry white wine
8 oz skinless boneless chicken breast diced
14 oz canned kidney beans drained
7 oz canned corn kernels drained
2/3 cup golden raisins
6 oz broccoli flowerets small pieces
2 tbl chopped fresh mixed herbs or more to taste
(Basil and flat-leaf parsley and thyme or marjoram)
Instructions:
Instructions: 1. Put the onion, garlic, chile, mushrooms, celery, rice, stock and wine in a saucepan. Cover; bring to a boil and simmer for 25 minutes (about 15 minutes shy of done.)

2. Stir in the chicken, beans, corn and raisins. Cook for another 10-15 minutes, until almost all the liquid has been absorbed.

3. Meanwhile, cook the broccoli in boiling water for 5 minutes, then drain thoroughly.

4. Stir in broccoli and chopped herbs; toss to warm the herbs. Season to taste. Serve at once.

Description: "Brown rice, red kidney beans, corn and broccoli all add extra fiber to this risotto with chicken."

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