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.
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.
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