Tex-Mex Risotto

Daily Inspiration S


This is a great southwestern take on risotto and it pairs well with any grilled or baked meat or chicken dish.


★★★★★ 2 votes

15 Min
25 Min
Stove Top


  • 1 3/4 c
  • 2 can(s)
    14.5 oz. cans vegetable broth
  • 2 tsp
    olive oil
  • 1 c
    arborio rice
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander (optional or use less to taste)
  • 4 clove
    garlic, minced
  • 1 c
    green onions, thinly sliced
  • 3/4 c
    pepper jack cheese, shredded
  • 1/4 - 1/2 tsp
    hot sauce
  • 2 c
    whole kernel corn
  • 3/4 c
    bottled roasted red bell peppers, chopped

How to Make Tex-Mex Risotto


  1. Combine water and broth in a saucepan and bring to a simmer (do not boil). Keep broth mixture warm over low heat.
  2. Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if using), and garlic - saute 1 minute. Stir in 1/2 cup broth mixture, 1/2 cup at a time, stirring constantly until each addition of liquid is absorbed before adding the next (about 20 minutes total).
  3. Stir in onions, cheese, hot sauce, corn and bell peppers and cook 3 minutes or until thoroughly heated.

Printable Recipe Card

About Tex-Mex Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian Low Fat
Other Tag: Healthy

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