Quick Mexican Corn Risotto
"Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn)."
photo by loof751
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon unsalted butter
- 2 garlic cloves, pressed
- 1⁄4 teaspoon ground cumin
- 1 cup medium-grain white rice
- 29 ounces chicken broth
- 10 ounces frozen corn
- 1⁄4 cup whipping cream
- 1 cup monterey jack pepper cheese
- fresh cilantro, chopped
directions
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
- Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
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Reviews
-
Yummy rice! I used fat-free half-and-half and left off the cilantro, otherwise made as directed. Easy to make, great flavor, and not too spicy. Thanks for sharing the recipe! -
*Love* this! I had arborio rice, so I skipped the whipping cream and made it more as a traditional risotto. I served it with some pork chops marinated in garlic and lime and some green beans. It was absolutely delicious, and I'm sure I'll be making this often. Thanks for posting! -
loved this it was great
-
We absolutely loved this! Sweet, creamy and cheesy, wonderful with any Mexican meal. I did up the cumin to 1/2 tsp.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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