Wild Rice Azteca
By August 13, 2012Published:
- Yield: 6-8 Servings
Wild rice adds chewy texture, nutty flavor and striking color to traditional Mexican rice. Turn up the heat by adding more chipotle chilies if desired.
Recipe courtesy of: California Wild Rice Advisory Board
Nutrition per serving (excluding optional ingredients): 193 calories; 5.4 g protein; 34 g carbohydrates; 2.2 g fiber; 4.4 g fat; 0 mg cholesterol; 318 mg sodium
- 3 1/2 cups reduced-sodium chicken broth
- 3/4 cups California Wild Rice
- 3/4 cups jasmine or other long-grain white rice
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced or pressed
- 1 14.5 oz can diced tomatoes drained
- 1 jar chipotle chili minced
- 1 tsp ground cumin
- 1/3 cups minced fresh cilantro
- 1 cup green onions thinly sliced
- avocado and sour cream (optional)
- In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes.
- Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to bite and liquid is absorbed, 20 to 25 more minutes.
- While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Add onion, garlic, diced tomatoes, chipotle and cumin to oil.
- Reduce heat to medium and stir until heated through, about 5 minutes. When rice is done, remove from heat and gently stir in onion-tomato mixture and minced cilantro until blended. Garnish each serving with a dollop of sour cream and avocado slices (optional).
- *A second chipotle chili can be added to increase spiciness.