Mexican-Style Risotto

By Beefman-2

Ingredients

• 2-1/2 cups chicken stock
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 4 scallions, chopped (separate white & green)
• 2 cups short/medium grain white rice
• 1/4 cup lime juice
• 1 tablespoon pickled jalapeno pepper, chopped
• 2 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup hot green chile, chopped
• 1/2 cup tomato, chopped
• 3 ounces white cheese, grated
• 2 tablespoons unsalted butter,

Details

Servings 1
Adapted from members.spinn.net

Preparation

Step 1

THIS RECIPE IS FOR THE AROMA RICE COOKER

Set your rice cooker to Sauté-Then-Simmer and choose white or brown rice. add olive oil , butter and onion. Sauté until onion is translucent and softened. add rice and cook for 2-3 minutes more. add in remaining ingredients and simmer till done.