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Authentic Mexican Risotto

Authentic Mexican Risotto - take risotto add the Mexican flavors of cumin, chili powder, garlic, cilantro with black beans and corn
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 Cup Arborio Rice
  • 1/2 Cup Onion chopped
  • 2 tbsp Butter
  • 3 Cups Chicken broth
  • 1 whole Bell Pepper, red, green, yellow & orange 1/4 each
  • 1 Cup Frozen Corn
  • 15 Ounces Black Beans rinsed
  • 1/3 Cup Cilantro
  • 1 Cup Shredded Mexican cheese
  • 2 tbsp Canola oil
  • 1 1/2 tbsp Ground Cumin
  • 2 tsp Chili powder
  • 1/2 tsp Garlic minced
  • 1 whole Lime juiced
  • To Taste Salt & Pepper

Instructions

  • Coat a small saucepan with cooking spray and sauté peppers.
    After about 5 minutes, add the corn and season with salt and pepper.
    Cook the peppers until they are slightly charred
    Meanwhile, in a medium skillet, cook onion on medium heat with the butter.
    When the onion becomes fragrant, add the arborio rice. Stir for 2 minutes.
    Add in 1 cup of chicken broth.
    Let the rice completely absorb the broth before adding the next cup.
    Follow this same process before adding the third and final cup of broth.
    As your rice is cooking, mix together the canola oil, cumin, chili powder, garlic and lime juice in a small bowl. Season well with salt and pepper, to taste. Set aside.
    Put the black beans, cheese, peppers & corn and cilantro in separate bowls.
    Once rice is cooked, add in each of the ingredients from the bowls and gently mix.
    Season with more salt and pepper if desired.
    Serve and enjoy!