Daily Vegan Lunch for 17 July, 2013: Jalapeño Risotto

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INGREDIENTS:

1 cup chopped onion
1/2 cup jalapeno peppers (I used some from a jar) chopped
1 tablespoon oil
1 and 1/4 cups arborio rice
1/2 cup sweet red bell pepper
1/2 teaspoon turmeric
2 Tablespoons nutritional yeast
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder OR
1.5 teaspoons taco seasoning
1 vegetable broth cube or 2 teaspoons salt
At least 7 cups of water

DIRECTIONS:

Fry onion the bottom of a medium-sized pot in oil on medium high heat. After about 1 minute, add the rice and let it fry with the onion for 2 minutes more, stirring it frequently. Add 2 cups of water and turn the heat to medium-low, stir. Allow the rice to sit and absorb the water as the pot heats up again. Once the rice absorbs the water, add the broth or salt. Continue to add water cup by cup, stirring gently when you add it. When you’ve reached about the sixth cup of water, add the red bell pepper, cumin/chili/garlic powder or taco seasoning, and the jalapeños. Stir, mixing them through. Taste test the rice, it should be getting soft by now. Keep adding water until the rice is gravy-ish, saucy, and tender. Add nutritional yeast and turmeric, stir well and serve.

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