Quick Mexican Corn Risotto
Servings
Prep Time
Cook Time
Ready In
Recipe: #17581
February 24, 2015
Categories: Dinner, Side Dishes, Dairy, Rice, White Rice, Vegetables, Corn, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs more
"Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit."
Ingredients
Nutritional
- Serving Size: 1 (377.3 g)
- Calories 480.7
- Total Fat - 14.5 g
- Saturated Fat - 7.2 g
- Cholesterol - 31.8 mg
- Sodium - 1307.6 mg
- Total Carbohydrate - 73.4 g
- Dietary Fiber - 8.2 g
- Sugars - 0.7 g
- Protein - 16.2 g
- Calcium - 294.9 mg
- Iron - 1.6 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.3 mg
Step 1
Melt butter in heavy medium saucepan over medium heat.
Step 2
Add garlic and cumin; saute 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.
Step 3
Add cream and cheese and stir until mixture is heated through.
Step 4
Season to taste with salt and pepper.
Step 5
Sprinkle with chopped cilantro.
Tips & Variations
No special items needed.
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