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.
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
Recipe courtesy of the California Wild Rice Advisory Board.
- 3 1/2 cups reduced-sodium chicken broth
- 3/4 cup California wild rice
- 3/4 cup jasmine or other long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 1 14.5 ounce can diced tomatoes, drained
- 1 canned chipotle chili, minced
- 1 teaspoon ground cumin
- 1/3 cup minced fresh cilantro
- Avocado and sour cream (optional)
- 1 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.
- 2 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.
- 3 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.
- 4 Reduce heat to medium and stir until heated through, about 5 minutes.
- 5 When rice is done, remove from heat and gently stir in onion-tomato mixture and minced cilantro until blended.
- 6 NOTE: A second chipotle chili can be added to increase spiciness.