Spicy Mexican Risotto With Ham And Jalapenos Recipes

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QUICK MEXICAN CORN RISOTTO



Quick Mexican Corn Risotto image

Categories     Cheese     Rice     Vegetable     Side     Corn     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 tablespoon unsalted butter
2 garlic cloves, pressed
1/4 teaspoon ground cumin
1 cup medium-grain white rice
2 14 1/2-ounce cans low-salt chicken broth
1 10-ounce package frozen sweet corn
1/4 cup whipping cream or half and half
1 cup (packed) grated Monterey Jack cheese with jalapeños
Chopped fresh cilantro

Steps:

  • 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.

SPICY MEXICAN RISOTTO WITH HAM AND JALAPENOS



Spicy Mexican Risotto With Ham and Jalapenos image

My husband is infamous for combining ingredients that have never before been combined. This is the result of tonight's hodgepodge, and man was it good! We make this gluten free by using a GF broth. You can sub water if you can't find a GF broth.

Provided by GreenFish

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 -2 tablespoon olive oil
4 cups chicken stock
1 medium onion, chopped
1 1/2 cups risotto rice
1/2 cup shredded cheddar cheese
1 bell pepper
1 cup diced ham
3 -4 tablespoons jalapeno peppers
3 -4 tablespoons ground cumin
2 teaspoons coriander
salt and pepper
sour cream (a dollop for each serving)

Steps:

  • Heat stock in microwave or on stovetop.
  • Heat olive oil in large sauce pan.
  • Add onions and cook on medium heat for about 2 minutes.
  • Add the risotto rice and stir, cook 1-2 minutes.
  • Add the bell pepper, jalapeno and ham, and cook about 2 minutes.
  • Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.
  • After about 20-25 minutes, the rice should be tender and creamy.
  • Add the cumin and coriander, salt and pepper to taste.
  • Remove from heat and add cheddar cheese.
  • Add a dollop of sour cream to each serving, and enjoy!

Nutrition Facts : Calories 299.5, Fat 12.2, SaturatedFat 4.3, Cholesterol 22, Sodium 440.4, Carbohydrate 35.1, Fiber 1.5, Sugar 6, Protein 12.6

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