Mexican-Style Risotto

  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 1 teaspoon chopped seeded pickled jalapeno pepper
  • 6 ounces Arborio or short-grained rice
  • ¼ cup fresh lime juice
  • 2 teaspoons mild or hot chili powder
  • ¾ teaspoon dried oregano
  • ¾ teaspoon ground cumin
  • ½ teaspoon salt
  • ¾ cup minced fresh cilantro
  • 8 ounces drained cooked red beans
  • 3 ounces reduced-fat Monterey Jack cheese, grated
  • ½ cup chopped tomato
  • ¼ cup chopped drained canned green chiles

In medium saucepan heat oil, add onion and pepper. Cook over medium-high heat, stirring frequently, 5 minutes, until onion is softened. Add rice; stir to coat. Add juice, chili powder, oregano, cumin and salt; stir to combine.

Add ½ cup water to rice mixture; cook, stirring constantly, until liquid is absorbed. Continuing to stir, add another 2 ½ cups water, ½ cup at a time; cook, stirring constantly after each addition, 18-20 minutes, until all liquid is absorbed, rice is tender and mixture is creamy.

Add ¼ cup of cilantro to rice mixture; cook, stirring constantly, 2 minutes. Add beans, cheese, tomato and chiles; cook, stirring constantly, until mixture is heated through and cheese is melted. Remove from heat; stir in remaining ½ cup cilantro. 330 Calories per serving size.

  • Yields: 4 servings (1 ¼ cup each)
  • Preparation Time: 40-50 minutes (If you have family members helping you or you prepare ingredients the night before, it will cut down on the preparation time.)
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