Mexican Brown Rice "risotto"
Ready In: 1 hr
Serves: 6
Yields: 6
Ingredients
- 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
- Blend together canned tomatoes (with juices), ground cumin, garlic and jalapeno. Add enough chicken stock to equal 3 cups of mixture.
- Heat oil in skillet. Add onions and cook until soft but not browned, about 3 minutes.
- Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent.
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off