QUICK MEXICAN CORN RISOTTO
Here's a good alternative to Spanish rice that my family loves. It's really easy and creamy.
Provided by Vicki Butts (lazyme)
Categories Rice Sides
Time 35m
Number Of Ingredients 9
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #side-dishes #rice #vegetables #mexican #easy #dietary #low-calorie #low-in-something #pasta-rice-and-grains #white-rice #corn #3-steps-or-less
You'll also love
Sardar Saqib
[email protected]Not bad.
Mouad Agram
[email protected]This risotto was absolutely delicious! The corn added a wonderful sweetness and the chipotle crema gave it a nice smoky flavor. I will definitely be making this again.
Scott Chadwickermerick
[email protected]Too salty.
Emmett Walters
[email protected]I made this risotto for my family last night and they loved it! The flavors were so well-balanced and the rice was cooked perfectly. I will definitely be making this again.
Bullet Raja
[email protected]Meh.
SK. Saruar
[email protected]This Mexican corn risotto was a delicious and unique twist on a classic dish. The corn added a natural sweetness that balanced out the richness of the cheese and cream. I also loved the addition of the poblano peppers and chipotle crema. It gave the
Crouche Clive
[email protected]Bland.
J Ewalk
[email protected]This risotto was a fun and easy weeknight meal. I used frozen corn and it turned out great. The chipotle crema was a nice touch, too. I'll definitely be making this again!
Aaryan Tamang
[email protected]Not bad, but not amazing.
SP_ Sumon45
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. The combination of sweet corn, creamy rice, and tangy cheese is irresistible. I highly recommend it!
Mason Rogers
[email protected]Meh.
Usman rathore
[email protected]This Mexican corn risotto was a hit! The flavors were incredible, and the rice was cooked perfectly. I added some extra spice with a pinch of cayenne pepper, and it was divine. Definitely a keeper!