Mexican Brown Rice "risotto"

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.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Serves: 6

Yield: 6.0

• 1 cup short grain brown rice
• 1/2 tablespoon olive oil
• 1/2 cup finely chopped onion
• 15 ounces chopped tomatoes (I used Rotel)
• 1 cup chicken broth
• 1/2 teaspoon ground cumin
• 1 garlic clove
• 1 jalapeno pepper, finely chopped (optional)

Directions:

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.