Red Pepper Jalapeno Brown Rice Risotto

ImageI 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!

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