Prep: 8 Mins Cook: 25 Mins

Mexican Risotto

Ingredients

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

Directions

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
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