I found this recipe in a Cooking Light cookbook a few years ago. It originally called for roasted red peppers, but since I prefer fresh peppers I replaced the roasted ones with fresh ones. I also like to use brown rice whenever possible to make my meals a little more hearty. The trick to replacing white rice with brown rice in a recipe is to parboil it first for 12-15 minutes and then cook it according to the white rice instructions. I have eaten this both as a main course and as a side dish with some chicken sausage. I hope you experiment with replacing brown rice into some of the white rice recipes out there!
Red Pepper Jalapeno Brown Rice Risotto
adapted from Cooking Light
- 1 3/4 cups water
- 2 14.5 ounce cans of vegetable broth (or chicken broth)
- 2 tsp olive oil
- 1 cup uncooked brown rice (I prefer short grain)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 garlic cloves, minced
- 1 cup thinly sliced green onions
- 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (aka pepperjack cheese)
- 1/4-1/2 tsp hot sauce (optional)
- 2 cups whole corn, frozen or fresh
- 1 red bell pepper, chopped
Prepare the brown rice by bringing a pot of water to a boil. Add the brown rice and boil for 12-15 minutes and then strain it in a colander. At the same time combine the water and broth in a medium saucepan and bring it to a simmer. Keep the broth warm (on low heat).
Heat the oil in a large saucepan over medium-high heat. Add the rice, cumin, coriander, and garlic. Saute for 1 minute. Stir in 1/2 cup of the broth and cook for 2 minutes until it is almost absorbed, stirring frequently. Add the rest of the broth mixture, 1/2 cup at a time, stirring frequently until each portion of liquid is absorbed before adding the next 1/2 cup. This should take about 20 minutes to use up all the broth.
Stir in the green onions, cheese, hot sauce if desired, corn, and red bell pepper. Cook for 3 minutes or until hot. Then serve immediately!