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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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