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 45 minutes.
Stir in white rice. Cover tightly, and simmer until tender to bite and liquid is absorbed, about 20 to 25 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 cilantro until blended. Garnish each serving with a dollop of sour cream and avocado slices (optional).
*A second chipotle chili can be added to increase spiciness.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com
Nutrition per serving
193 calories; 5.4 g protein; 34 g carbohydrates; 2.2 g fiber; 4.4 g fat; 0 mg cholesterol; 318 mg sodium (excluding optional ingredients).