CALIFORNIA WILD RICE AZTECA
 Wild rice adds texture, flavor and color to traditional Mexican rice. Turn up the heat by adding more chipotle chilies.
Makes 6 to 8 side dish servings.
Ingredients
• 3 ½ cups reduced-sodium chicken broth
• ¾ cup California wild rice
• ¾ cup jasmine or other long-grain white rice
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 canned chipotle chili peppers, drained and minced*
• 1 teaspoon ground cumin
• 1/3 cup minced fresh cilantro
• Avocado and sour cream (optional)
*A second chipotle chili pepper may be added to increase spiciness.
Directions
In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 40 minutes.
Stir in white rice. Cover tightly, and simmer until white and wild rice are tender to the bite and liquid is absorbed, about 15 more minutes.
While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Add onion, garlic, diced tomatoes, chipotle and cumin to oil. Reduce heat to medium and stir until heated through, about 5 minutes.
When rice is done, remove from heat and gently stir in onion-tomato mixture and minced cilantro until blended.
Garnish each serving with a dollop of sour cream and avocado slices (optional).
California Wild Rice Advisory Board
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