Chicken Risotto with Baked Beans

  • Yield : 1
  • Servings : 2
  • Prep Time : 30m
  • Cook Time : 30m

The ingredient is rich and diversify.

Tips: 1. soaking the rice in warm water can reduce the soaking time to only 15 minutes.
2. The water change broth to increase taste.


  • Baked Bean 230g
  • Rice(raw) 1.5 cup
  • Chicken Fillets 4 pcs
  • Button Mushroom 10 pcs
  • Onion(chopped) 1/2 pc
  • Green Bell Pepper(diced) 2 tbsp
  • Red Bell Pepper(diced) 2 tbsp
  • Yellow Bell Pepper(diced) 2 tbsp
  • Mixed Herbs 1 tsp
  • Water 2 cup
  • White Wine 1/2 cup
  • Oil 2 tsp
  • Black Pepper Powder some
  • Salt some


Step 1

Wash the rice and soak for 30 minutes. Drain well.

Step 2

Cut the chicken fillets into bite size. Cut the mushrooms into half.

Step 3

Saute the onion in a pan with 2 tsps of oil over medium heat. Stir in the mushrooms. Then add the rice and white wine. Cook until the liquid evaporated. Then sprinkle with the mixed herbs and pour in 1 cup of water. Keep stirring and cook over medium low heat. When the liquid is almost absorbed, add another cup of water. Cook until the rice is done.

Step 4

Stir in the chicken and mixed peppers. Add the baked beans to mix well. Season to taste when the chicken gets done. Serve.

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