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Recipe chicken rice risotto
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10-oz. Rotel fire-roasted diced 15-oz. black beans Dijon mustard Parmesan cheese Salt and black pepper Sea salt, black pepper, and herbs additional cinnamon sticks all-purpose flour apples arborio rice balsamic vinegar boneless skinless chicken thighs butter can black beans can cannellini beans cayenne pepper chicken breast chicken broth chicken stock chili powder cilantro cinnamon sticks coconut oil cooked rice crushed red pepper flakes curry powder dried oregano dried thyme dry Marsala wine dry white wine extra virgin olive oil fajita seasoning fresh carrots fresh cilantro fresh lemon juice fresh lime juice fresh mushrooms fresh or frozen cranberries fresh rosemary leaves fresh thyme sprigs frozen corn garlic garlic clove garlic powder granulated sugar green onions ground cinnamon ground cumin ground nutmeg half and half heavy cream hickory-flavored liquid smoke honey ice-cold water jalapeno pepper kosher salt large carrots large egg whites large sweet onions large sweet potatoes lemon juice lemon zest lime juice lime zest limes long rosemary sprigs, lower leaves removed, and threaded with fresh cranberries medium firm apples medium green bell pepper medium organic oranges medium red bell pepper milk olive oil onion powder parsley pepper plain Greek yogurt pork tenderloin pure vanilla extract red onion rotisserie chicken salt salt & pepper salt and pepper sea salt shredded coconut small red onion smoked paprika sparkling water stalks celery sweetened condensed milk tomato paste tomatoes & green chilies unsalted butter unsweetened applesauce unsweetened cranberry juice vanilla bean vegetable broth vegetable shortening vegetable stock vodka water white mushrooms white onion whole bay leaf whole cumin seeds wild rice
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