Mexican Rissotto with Sweet mini bell peppers

I love rissotto. My spouse loves mexican rice. This recipe was inspired when all I had in my cupboard was rissotto rice. With the great mexican flavors and a bit of cream and parmesan if you wish, it's a fun rissotto to make especially on those cold spring days when you want something to warm you up.

Ingredients

Olive oil

1/3 cup of diced onions

2/3 cup of diced sweet mini bell peppers, a mix of yellow and orange

1 cup of risotto

1-1 1/2 cups of diced tomatoes

1 cup of water or tomato juice, or more as needed

2 tsp of chili powder (3 tsp for a spicy version)

A pinch or two of sea salt

1/2 cup of half & half cream (optional)

1/3 cup of parmesan (optional)

Directions

Heat up olive oil in a large skillet over medium heat. Cook onions and peppers for a few minutes, then add in rissotto rice, canned tomatoes, water, chili powder and sea salt. Cook on low or low-medium heat and cover with a top. Check frequently and add in more water or tomato juice as needed. Keep adding more when it is completely absorbed, up until the rissotto rice is fully cooked. Then add in cream and parmesan if you want and mix it in just before serving.