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.
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Lucas Carlile
[email protected]This is the best risotto I've ever had.
amos kibira
[email protected]This risotto is so good! I can't wait to make it again.
Bimal Regmi
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to impress your friends and family.
Fidyaan Nawoor
[email protected]This recipe is a bit time-consuming, but it's worth it. The risotto is so creamy and delicious.
Md. Aminul Islam Rubel
[email protected]I'm not a big fan of Mexican food, but I really enjoyed this risotto. It's a great way to try new flavors.
Wai Media
[email protected]This risotto is perfect for a party. It's easy to make ahead of time, and it can be served at room temperature.
Aziz Din
[email protected]I added some extra vegetables to the recipe, such as bell peppers and zucchini. It made the dish even more nutritious.
Pankaj Zadav
[email protected]I'm allergic to corn, so I used a different type of rice. The dish still turned out great!
Sofia Santiago
[email protected]This dish is so flavorful and satisfying. I love the combination of the Mexican spices with the creamy risotto.
Naqash Wistro
[email protected]I made this recipe for my family, and they all loved it. Even my picky kids ate it without any complaints!
Kishan Dangaura
[email protected]The Mexican Fiesta Risotto is a great way to use up leftover rice. I always have rice left over after making a big batch of tacos, and this is a delicious way to use it up.
Roy Erskin
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Ajibola Esther
[email protected]This Mexican Fiesta Risotto was a hit at my Cinco de Mayo party! The flavors were bold and delicious, and the rice was cooked perfectly. I will definitely be making this again.