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    You are in: Home / Recipes / Mexican Brown Rice "risotto" Recipe
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    Mexican Brown Rice "risotto"

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Andrew Mollmann's Note:

    Slightly modified from here: http://simplygluten-free.blogspot.com/2008/10/mexican-dinner-party-part-4-easy.html Delicious. I served on fajitas with homemade tortillas.

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Blend together canned tomatoes (with juices), ground cumin, garlic and jalapeno. Add enough chicken stock to equal 3 cups of mixture.
    2. 2
      Heat oil in skillet. Add onions and cook until soft but not browned, about 3 minutes.
    3. 3
      Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent.
    4. 4
      Add the tomato chicken stock mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until totally absorbed. I decided it was done after about 45-50 minutes.

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    Nutritional Facts for Mexican Brown Rice "risotto"

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 150.1
     
    Calories from Fat 22
    14%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 133.7 mg
    5%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.8 g
    11%
    Protein 4.0 g
    8%

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