Mexican Brown Rice "risotto"

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Recipe by Andrew Mollmann

Slightly modified from here: Delicious. I served on fajitas with homemade tortillas.

Ingredients Nutrition


  1. Blend together canned tomatoes (with juices), ground cumin, garlic and jalapeno. Add enough chicken stock to equal 3 cups of mixture.
  2. Heat oil in skillet. Add onions and cook until soft but not browned, about 3 minutes.
  3. Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent.
  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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