quick mexican corn risotto
Here's a good alternative to Spanish rice that my family loves. It's really easy and creamy.
yield
4 -6
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For quick mexican corn risotto
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1 Tbspunsalted butter
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2 clovegarlic, pressed
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1/4 tspground cumin
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1 cmedium grain white rice
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29 ozchicken broth
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10 ozfrozen corn
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1/4 cwhipping cream
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1 cmonterey jack cheese with jalapeno, shredded
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fresh cilantro, chopped
How To Make quick mexican corn risotto
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1Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute.
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2Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently.
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3Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
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4Add cream and cheese and stir until mixture is heated through.
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5Season to taste with salt and pepper. Sprinkle with chopped cilantro.
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