Mexican Brown Rice risotto

• 1 cup short grain brown rice
• 12 tablespoon olive oil
• 12 cup finely chopped onion
• 15 ounces chopped tomatoes (I used Rotel)
• 1 cup chicken broth
• 12 teaspoon ground cumin
• 1 garlic clove
• 1 jalapeno pepper, finely chopped (optional)

1. Blend together canned tomatoes (with juices), ground cumin, garlic and jalapeno.
2. Add enough chicken stock to equal 3 cups of mixture.
3. Heat oil in skillet.
4. Add onions and cook until soft but not browned, about 3 minutes.
5. Add the rice and cook stirring for 2 more minutes.
6. Rice will start to look translucent.
7. Add the tomato chicken stock mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until totally absorbed.
8. I decided it was done after about 45-50 minutes.

short grain brown rice, olive oil, onion, tomatoes, chicken broth, ground cumin, garlic, pepper

Taken from www.food.com/recipe/mexican-brown-rice-quot-risotto-quot-376632 (may not work)