Quick Mexican Corn Risotto |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. 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:
1. 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.
2. 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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