Recipes

[Antilope]

Microwave Mexican Risotto Rice

This makes a Mexican style Risotto rice in the microwave. I made this up instead of the usual Mexican Rice.

Makes about 4-cups of risotto.

1-1/2 cups medium grain white rice, arborio or Calrose
3 Tablespoons olive oil
4 cups water
1 14-oz can diced tomatoes with liquid
1 Tbsp balsamic vinegar
2 Tbsp ketchup
3 tsp chicken bouillon powder or 3 chicken bouillon cubes
2 Tbsp onion flakes
1 tsp onion powder
1 tsp parsley flakes
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin

-In a 3-qt covered, microwave safe casserole, add the rice and olive oil. Stir to coat rice with oil, make rice an even layer, cover and microwave for 3-minutes.

-Meanwhile, in a large mixing bowl, mix together the water, can of diced tomatoes, balsamic vinegar, ketchup, chicken bouillon powder, onion flakes, onion powder, parsley flakes, chili powder, garlic powder and ground cumin. Mix well.

-After the rice has microwaved in the olive oil for 3-minutes, uncover and stir well.

-Pour in the liquid mixture and stir well.

-We are going to microwave for a total of 28-minutes in 4 segments.

-Cover and microwave for 7-minutes.

-Uncover, stir, cover and microwave for a second 7-minutes.

-Uncover, add a cup of water if needed, stir, cover and microwave for a third 7-minutes.

-Uncover, add a cup of water if needed, stir, cover and microwave for a final 7-minutes.

-Remove from microwave, uncover, stir, cover and allow risotto to rest for 5-minutes.


Makes about 4-cups of Mexican Risotto Rice.