MEXICAN FIESTA RISOTTO
A fiesta...for your taste buds.
Provided by Lindsay V
Time 35m
Number Of Ingredients 16
Steps:
- 1. Coat a small saucepan with cooking spray and sauté peppers. After about 5 minutes, add the corn and season with salt and pepper. I like to cook the peppers until they're slightly charred to resemble veggies you'd receive with fajitas.
- 2. Meanwhile, in a medium sauce pot, 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. Allow the rice to completely absorb the chicken broth before adding the next cup. Follow this same rule before adding the third and final cup of broth. The final result should be very creamy.
- 3. As your rice is cooking, mix together the canola oil, cumin, chili powder, garlic and lime juice in a small bowl. Set aside.
- 4. Once rice is cooked, mix in beans, cheese, pepper, corn and cilantro in a large bowl.
- 5. Add the dressing and stir until evenly distributed. Season with more salt and pepper if desired.
- 6. Add the dressing and stir until evenly distributed. Season with more salt and pepper if desired.
PRESSURE-COOKER TEX-MEX RISOTTO
I love food with lots of flavor and a Mexican twist, but am too lazy to stand over a pot of risotto. My Ninja Foodi gave me the opportunity to marry my love of Mexican and creamy risotto, no muss no fuss. -Sharon Marx, Grand Blanc, Michigan
Provided by Taste of Home
Categories Dinner Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir orange pepper and if desired, jalapeno until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro, if desired.
Nutrition Facts : Calories 446 calories, Fat 13g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 742mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.
QUICK MEXICAN CORN RISOTTO
Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn).
Provided by lazyme
Categories White Rice
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 458.2, Fat 19.1, SaturatedFat 11.2, Cholesterol 53.1, Sodium 837.2, Carbohydrate 55.5, Fiber 2.4, Sugar 0.8, Protein 17.2
QUICK MEXICAN CORN RISOTTO
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
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.
MEXICAN RISOTTO
Steps:
- Roast the poblano peppers under the broiler set on hi for about 10 minutes- 5 minutes per side. When they come out of the oven, cover them with a clean dishtowel and let them sit for a while- at least 5 minutes, but more is ok. Once cool enough to handle, skin each pepper, remove the seeds, and then chop the peppers and keep nearby. Heat the chicken broth in a saucepan. In a saucepan or deep skillet over medium-high heat, add 2-3 tbsp olive oil. Sauté celery, onion, and bay leaf for ~ 10 minutes until softened. Add chopped poblanos, and sauté for 3-4 more minutes. Add rice, and sauté until opaque- about 2 minutes. Add broth by the ladleful until the rice is covered. Increase heat to high, and allow broth/rice/etc to boil, stirring frequently. Add crushed black pepper to taste. As broth level drops below rice, add more by the ladleful. Cook rice at the boil for 15 minutes- rice should still be firm to the bite. Add spinach and cook for about 4 more minutes, stirring frequently the whole time. Take skillet/saucepan off heat. Add butter, parmesan, and queso fresco, and stir vigorously for 30 sec- 1 minute. Serve.
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BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (128)Author Carla Lalli MusicServings 8
- Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
- Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
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