Authentic Mexican Risotto
Authentic Mexican Risotto - take risotto add the Mexican flavors of cumin, chili powder, garlic, cilantro with black beans and corn
Servings 6
Calories 355kcal
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!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 355kcal | Carbohydrates: 42g | Protein: 12g | Fat: 15g