Mexican Brown Rice risotto |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I served on fajitas with homemade tortillas. 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:
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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