QUICK MEXICAN CORN RISOTTO
Here's a good alternative to Spanish rice that my family loves. It's really easy and creamy.
Provided by Vicki Butts (lazyme)
Categories Rice Sides
Time 35m
Number Of Ingredients 9
Steps:
- 1. Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute.
- 2. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently.
- 3. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
- 4. Add cream and cheese and stir until mixture is heated through.
- 5. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
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