Categories: Mexican

Ingredients

• 2 tbsp olive oil
• 1/2 cup finely chopped onions
• 1 cup risotto rice
• 15 oz. can of chopped tomatoes
• 1/2 tsp ground cumin
• 1 garlic clove
• 1 jalapeno pepper, finely chopped
• 1 cup chicken stock

Directions

1. Heat a large skillet over medium-high. Add olive oil and chopped onions. Cook until onions are soft but not browned, about 3 minutes. Add the rice and cook, stirring, for 2 more minutes until the rice starts to look translucent. Put onion/rice mixture into a microwave-safe casserole dish with a lid. Put chopped tomatoes with their juice, ground cumin, garlic and jalapeno into a blender and blend until smooth. Add enough chicken stock to make 3 cups of liquid and blend.

2. Add the tomato/chicken stock mixture to the rice, stir, cover with the lid, and microwave on high for about 18-20 minutes. Stir 3 times while cooking. Remove from microwave, stir, replace lid and let stand 5 minutes. If not using microwave, then add the tomato/chicken stock mixture to the rice in 1-cup increments, stirring each each addition of liquid until fully absorbed.

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