Mexican Brown Rice "risotto"

Ingredients

• 1 cup short grain brown rice
• 1/2 tablespoon olive oil
• 1/2 cup finely chopped onion
• 15 ounces chopped tomatoes (I used Rotel)
• 1 cup chicken broth
• 1/2 teaspoon ground cumin
• 1 garlic clove
• 1 jalapeno pepper, finely chopped (optional)

Directions

1. 1

   Blend together canned tomatoes (with juices), ground cumin, garlic and jalapeno. Add enough chicken stock to equal 3 cups of mixture.

2. 2

   Heat oil in skillet. Add onions and cook until soft but not browned, about 3 minutes.

3. 3

   Add the rice and cook stirring for 2 more minutes. Rice will start to look translucent.

4. 4

   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. I decided it was done after about 45-50 minutes.