Sweet Chicken Risotto

-WALDINE VAN GEFFEN VGHC42A
- 3/4 c Onion; chopped

3/4 lb Chicken breast; slice thin

1 tb Vegetable oil

2 c Uncooked instant brown rice

28 oz Chicken broth

1 tb Prepared horseradish

4 ts Sugar

1 md Sweet green pepper; sliced

1 md Sweet red pepper; sliced

14 oz Black beans; rinse, drain or

2 c Cooked beans

1/4 c Grated Parmesan

Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish and sugar. Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid). Add peppers and black beans. Simmer for 5 minutes. Sprinkle with cheese before serving. Source: Newspaper