Easy Southwestern Risotto
Submitted by Sunshine
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| prep time: 15 min | cooking time: 20-30 min | makes 4 hearty servings |
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| This started life as a fridge-clearing one-pot recipe and turned out really well. Normal chili powder is fairly mild, and gives the dish its "southwest" flavor, while cayenne adds outright spice - add more if you really want to feel the burn. Paprika and garlic make it warm and savory without being too hot. |
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Equipment:
Mixing bowl, large skillet.
Ingredients
½ medium onion, chopped
½ large bell pepper, seeded and chopped
2 jalepeño peppers, seeded and chopped
½ large tomato, seeded and chopped
1 ½ cups vegetable stock
1 ½ cups water
mixed spices to taste (Recommended: chili powder, cayenne pepper, paprika and garlic powder as desired.)
2 ½ cups cooked rice (An easy way to use up leftovers.)
½ cup refried beans (optional)
Directions
Saute the onion and peppers until slightly softened. Combine vegetable stock, water and spices in a large mixing bowl. Add rice and beans to pan, pouring in approximately ¼ of the liquids. Add in the tomato and stir constantly until most of the liquid is absorbed. Add remaining liquid as the rice absorbs it, stirring constantly so that little sticks to the bottom of the pan. When finished, the tomato should be fully cooked; if not, add ½ cup of water, cover, and let simmer for 3-5 minutes, stirring occasionally, again making sure that all liquid is absorbed. Enjoy! |
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