Mexican food is definitely a favorite around my house, but I don’t always take the time to make Mexican-style, or Spanish rice. I end up using the easy boxed or microwavable bagged kind. (I know, shameful.) The Husband, however, has no problem with it, even though it’s usually dry and tasteless. We recently had a taco night with friends and I was determined to make a creamy and delicious, Mexican-style rice. My first thought was risotto. And it really doesn’t get any easier because this bakes in the oven and there’s very little work involved. Say goodbye to dry, Mexican restaurant-style rice. This creamy risotto is full of flavor and is perfect for feeding a crowd.
INGREDIENTS:
5 C vegetable broth, divided
1-1/2 C Arborio rice
1 Tbs olive oil
1 C onion, diced
2 14-oz cans diced tomatoes (I like the fire-roasted kind)
1 7-oz can diced green chilies (pick your heat level)
1/4 C lime juice
2 Tbs vegan margarine
1/4 C nutritional yeast
1/2 tsp salt
1 Tbs cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
Optional: fresh chopped cilantro, avocado slices (Not everyone loves cilantro, so I put it on the side. You can also mix it in at the end with the tomato mixture.)
DIRECTIONS:
Preheat oven to 350. In a large Dutch oven, combine 4 cups of the broth with the rice; stir, cover, and bake for 45 minutes. In a small bowl, combine the nutritional yeast, salt, cumin, chili powder, garlic powder, and black pepper; set aside.
In a large skillet, heat the olive oil and add the onion. Cook for 5-7 minutes over medium heat, then add the tomatoes and green chilies. Let simmer for 10 minutes.
Once the risotto is done, stir in the remaining cup of broth, the margarine, lime juice, and the bowl of seasonings; stir vigorously. Next, add the tomato mixture and combine well. Serve with cilantro and avocado. Enjoy!
- 5 C vegetable broth, divided
- 1-1/2 C Arborio rice
- 1 Tbs olive oil
- 1 C onion, diced
- 2 14-oz cans diced tomatoes (I like the fire-roasted kind)
- 1 7-oz can diced green chilies (pick your heat level)
- ¼ C lime juice
- 2 Tbs vegan margarine
- ¼ C nutritional yeast
- ½ tsp salt
- 1 Tbs cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp black pepper
- Optional: fresh chopped cilantro, avocado slices (Not everyone loves cilantro, so I put it on the side. You can also mix it in at the end with the tomato mixture.)
- Preheat oven to 350.
- In a large Dutch oven, combine 4 cups of the broth with the rice; stir, cover, and bake for 45 minutes.
- In a small bowl, combine the nutritional yeast, salt, cumin, chili powder, garlic powder, and black pepper; set aside.
- In a large skillet, heat the olive oil and add the onion. Cook for 5-7 minutes over medium heat, then add the tomatoes and green chilies. Let simmer for 10 minutes.
- Once the risotto is done, stir in the remaining cup of broth, the margarine, lime juice, and the bowl of seasonings; stir vigorously.
- Next, add the tomato mixture and combine well. Serve with cilantro and avocado. Enjoy!
