Tacos and Mexican risotto

Ahhh I LOVE Mexican food. H and I could eat tacos every week! It is so much fun experimenting with different seasonings and flavors! I found the taco meat recipe on Eating Well and it was a very lean and light recipe. The seasonings used were great and the flavor was outstanding!

For our side dish, I wanted to try my hand at Spanish rice. I found this recipe on Mary Ellen’s Cooking Creations. I would have never thought to use risotto in a Mexican dish, but it was GREAT. The creamy rice with the delicious taco flavors were perfect!



Taco Meat
1 pound  99%-lean ground turkey breast
½ cup chopped onion
1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand, or 1 ¼ cups petite-diced tomatoes
½ teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
Place  turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin,  chili powder, and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes. Fill taco shell or tortilla and ENJOY!

Mexican Risotto: Ingredients:
  • 1 c arborio rice
  • 5 c low sodium chicken broth
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 white onion, chopped
  • 3 cloves garlic, chopped
  • 1/4 c dry white wine
  • 1/2 each red and green pepper, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • Optional: corn, finely chopped zucchini, different peppers
  • 1/2 c shredded cheese; I used a Mexican blend
  • Spices – about 1/2 tsp chili powder and 1/4 tsp cumin
  • A few shakes of red pepper flakes
  • Sour cream for serving


  • Pour chicken stock into a pot and add spices; heat gently
  • Heat olive oil and butter in a large saute pan over medium heat
  • Add onions and garlic and saute for 2-3 minutes
  • Add arborio rice and stir until coated, about 1 minute
  • Add white wine and stir until absorbed
  • Add broth, 1 ladle at a time, letting it absorb while stirring constantly.
  • Add peppers after the first ladle.
  • After about 17-25 minutes all of the broth should have been used and the rice should be cooked through. Taste it to make sure it isn’t crunchy – my risotto takes 17 minutes sometimes, but 25 minutes on other days.
  • Stir in cheese and serve. I topped mine with some sour cream.




One Comment on “Tacos and Mexican risotto”

  1. Joelen says:

    Looks wonderful and a great pairing for your tacos!

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