QUICK MEXICAN CORN RISOTTO

I'm a Fan Too

0

FAN

Reference:

Bon App�tit Too Busy To Cook

Prep:

One-Dish Meal: These recipes satisfy your need for a quick, simple cooking experience. One dish serves as a meal in itself.

Servings:

Serves 4 to 6.

Add to My Recipes

Print Recipe

Please wait...

Submitted by:

Foodie

Ingredients

tbsp unsalted butter

garlic cloves, pressed

1/4

tsp ground cumin

cup medium-grain white rice

14 1/2-ounce cans low-salt chicken broth

10-ounce package frozen sweet corn

1/4

cup whipping cream or half and half

cup (packed) grated Monterey Jack cheese with jalapeños

Chopped fresh cilantro

Directions

Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 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. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

Upload Image

Add a Review

Comments

Related Recipes

Mexican Corn Mexican Corn Salad ROASTED CORN WILD MUSHROOM AND SPINACH RISOTTO Quick Quiche Mexican Pizza Mexican Chicken MEXICAN SALSA

Search