Chicken Mushroom Risotto

Makes 6 to 8 servings

2 tablespoons margarine or butter
1 lb. skinless, boneless chicken breasts, cut into cubes
1½ cups uncooked regular long-grain rice
1 medium carrot or small sweet red pepper, finely chopped
1 small onion, finely chopped
3 cups chicken broth
1 10¾-oz. can condensed cream of mushroom soup
⅛ tsp. black pepper
½ cup frozen peas

In a 10-inch skillet or 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside. Reduce heat to medium. In same saucepan, in remaining 1 tablespoon hot margarine, cook rice, chopped carrot and onion until rice is browned, stirring constantly. Stir in broth, soup and black pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally. Stir in peas and reserved chicken. Cover; cook 5 minutes more or until rice is tender and liquid is absorbed, stirring occasionally.