Mexican Fiesta Risotto Food

MEXICAN FIESTA RICE

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

SPICY MEXICAN RISOTTO WITH HAM AND JALAPENOS

Steps:

• Heat stock in microwave or on stovetop.
• Heat olive oil in large sauce pan.
• Add onions and cook on medium heat for about 2 minutes.
• Add the risotto rice and stir, cook 1-2 minutes.
• Add the bell pepper, jalapeno and ham, and cook about 2 minutes.
• Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.
• After about 20-25 minutes, the rice should be tender and creamy.
• Add the cumin and coriander, salt and pepper to taste.
• Remove from heat and add cheddar cheese.
• Add a dollop of sour cream to each serving, and enjoy!

MEXICAN FIESTA RISOTTO

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.