quick mexican corn risotto
Here's a good alternative to Spanish rice that my family loves. It's really easy and creamy.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 tablespoon unsalted butter
- 2 cloves garlic, 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 cheese with jalapeno, shredded
- - fresh cilantro, chopped
How To Make quick mexican corn risotto
-
Step 1Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute.
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Step 2Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently.
-
Step 3Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
-
Step 4Add cream and cheese and stir until mixture is heated through.
-
Step 5Season to taste with salt and pepper. Sprinkle with chopped cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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