Prep: 8 Mins Cook: 25 Mins

Mexican Risotto


8 cups chicken stock
2 Tbsp. olive oil
1 medium yellow onion, diced
1 1/2 cups short-grain rice, such as Arborio
1 jar (16 oz.) ORTEGA Salsa (any variety)
1 can (4 oz.) ORTEGA Diced Green Chiles
2 Tbsp. ORTEGA Reduced Sodium Chili Seasoning Mix
1/2 cup grated Parmesan cheese


1. Pour chicken stock into a large saucepan and bring to a boil over high heat. Reduce heat to low and simmer gently.
2. Heat olive oil in a large saucepot over medium heat. Add onion and cook for 3 to 4 minutes or until softened. Add rice and cook for 1 to 2 minutes, stirring to coat with olive oil.
3. Stir in salsa, diced chiles, and chili seasoning mix. Cook over low heat, stirring constantly. As the mixture starts to thicken, add hot chicken stock, about 1 cup at a time, and cook, stirring frequently, until the stock is almost absorbed. Continue cooking, stirring in more stock, for 20 minutes or until rice is tender and sauce has thickened.
4. Stir in Parmesan cheese and serve hot.

Makes 4 to 6 servings.
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