Quick Mexican Corn Risotto

Vicki Butts (lazyme)

By
@lazyme5909

Here's a good alternative to Spanish rice that my family loves. It's really easy and creamy.


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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 Tbsp
unsalted butter
2 clove
garlic, pressed
1/4 tsp
ground cumin
1 c
medium grain white rice
29 oz
chicken broth
10 oz
frozen corn
1/4 c
whipping cream
1 c
monterey jack cheese with jalapeno, shredded
fresh cilantro, chopped

Directions Step-By-Step

1
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute.
2
Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently.
3
Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
4
Add cream and cheese and stir until mixture is heated through.
5
Season to taste with salt and pepper. Sprinkle with chopped cilantro.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy