Mexican Risotto

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I really think I could eat Mexican food every single day. I swear I am always craving chips and salsa, guacamole and cheesy quesadillas. This is my life. 

So when I was selected to try RiceSelect through the DailyBuzz Food Tastemaker program, I knew a Mexican-inspired dish would be perfect. A jar of arborio rice showed up on my doorstep, which is normally used in Italian risottos (and which I love!). I took it as a challenge to change it up a bit though.

Mexican Risotto, friends! This is a wonderful spin on a traditional risotto recipe. Taco seasoning is added to give this risotto that delicious savory, spicy flavor that we all know and love. I decided to add a bit of corn too, you know, to get those veggies. 

I know some people are intimidated by risotto because it is a fairly involved dish. It's actually quite simple to make, it just requires all of your attention. 

Here's the good news. Risotto usually requires some sort of alcohol (generally, wine) in the cooking process. This Mexican Risotto uses Corona, so pour in a 1/2 cup and drink the rest yourself!

Evan and I really enjoyed this recipe, and I know I'l be making it again (and again and again!). Pair it alongside some tacos or zucchini-black bean enchiladas, and you'll have yourself a delicious Mexican fiesta! 

Mexican Risotto
Source: The Granola Chronicles original recipe
Yield: 4 side servings (or 2 main servings)

3 cups vegetable broth
1/2 cup water
1 tablespoon olive oil
1 red onion, chopped 
2 garlic cloves, minced
2 teaspoons taco seasoning
1 cup arborio rice
1/2 cup Corona
1 cup corn (fresh, canned or frozen)
1/2 cup cheese
1 tablespoon butter
hot sauce
salt & pepper

In a medium saucepan, heat the broth and water over medium-high heat (you want it very hot, but it doesn't need to boil).

In a large, deep skillet, saute the oil and onion over medium heat until translucent, about 5-7 minutes. Add in the garlic, taco seasoning and rice, stirring constantly and until the rice starts to stick to the bottom of the pan, about 2 minutes. Add beer and stir until absorbed.

Beginning with one cup of the broth/water mixture, add it to the rice and stir until almost all the liquid is absorbed. Continue to add 1/2 cup of the broth, at a time, in the same fashion - stirring until almost completely absorbed and then adding another 1/2 cup. Repeat until all the broth/water is used. 

Turn off the heat and add the corn, cheese and butter. Stir until butter and cheese are melted, and the corn is heated through - about 2 minutes. Season with hot sauce, salt and pepper. Pour into bowls, garnish with a lime slice. Enjoy!

I received the rice and compensation for this post as part of the DailyBuzz Food Tastemaker program with RiceSelect. Opinions expressed are my own. 

This post is brought to you by Rice Select.

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