Does your family LOVE spanish rice like our family does? Or tacos? We’re big mexican food fans in this house- it’s the one cuisine my kids won’t ever turn down. They also LOVE rich, thick and creamy risotto… so I decided to mix up some of our favorite flavors and make this delicious One Pot Mexican Risotto!
Yes, I know that risotto is Italian, and not a cuisine native to Mexico. Yes, I am lumping green chili, cumin, and other taco seasonings as being mexican food when there are so many more flavors intertwined into delicious delicacies from south of the border. But this meal will make you care about none of that- it is a delicious combination of smoky, slightly spicy flavors that mix wonderfully with delicious vegetables- like a thick, creamy version of Spanish Rice- mixed with a bit of taco seasonings.
While I made this as a meatless base, you could add fajita meat, chicken, ground beef, seafood… pretty much anything you like in a taco, burrito or fajita. You could also add beans (which my daughter wanted and thought was perfect as an addition.)
If you’re looking for some other delicious risotto recipes, please check out some of the other variations I have made right here on Sweet C’s Designs- my one pot chicken risotto, antipasto risotto, jambalaya risotto, and butternut squash risotto.
- 1 large onion, diced
- 1 bell pepper
- 2 stalks celery, diced
- 1 can diced tomatoes with green chilis
- other diced veggies as desired (I love broccoli in this)
- 2½ cups arborrio rice
- 2 packages vegetable stock, lower sodium is best (2x 14 oz box- you may use less or have to add additional broth or water to cook to your preferred rice texture. Chicken or beef stock work well too.)
- 3 tbsp sunflower oil
- diced green onions - ¼ cup
- dry vermouth, optional- ½ cup
- 1 cup water
- 3 tsp cumin
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- Heat a large pan or ceramic dutch oven over high heat.
- Add 1 tbsp olive oil.
- When oil is shimmery, add diced vegetables.
- When vegetables are slightly browned, lower heat to medium-low, add rice, stir well.
- Let rice brown just slightly (think "toasted" for a little flavor)
- Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
- Stir frequently until rice thickens.
- Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
- Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
- When your stock is gone, and the risotto has become thicker, taste a bit of it.
- If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
- Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
- When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
- Serve when warm.
- Grate fresh parmesan cheese over the top and enjoy!