Mexican Brown Rice risotto Recipe

Posted by
Rate It!
Mexican Brown Rice  risotto
Add your photo!
Count
Calories
Minutes

Ingredients:

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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 219.79 Kcal (920 kJ)
Calories from fat 28.82 Kcal
% Daily Value*
Total Fat 3.2g 5%
Sodium 225.05mg 9%
Potassium 447.68mg 10%
Total Carbs 42.27g 14%
Sugars 4.6g 18%
Dietary Fiber 3.46g 14%
Protein 5.09g 10%
Vitamin C 24.8mg 41%
Iron 0.7mg 4%
Calcium 33.6mg 3%
Amount Per 100 g
Calories 92.51 Kcal (387 kJ)
Calories from fat 12.13 Kcal
% Daily Value*
Total Fat 1.35g 5%
Sodium 94.73mg 9%
Potassium 188.44mg 10%
Total Carbs 17.79g 14%
Sugars 1.94g 18%
Dietary Fiber 1.46g 14%
Protein 2.14g 10%
Vitamin C 10.4mg 41%
Iron 0.3mg 4%
Calcium 14.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top