Quick Mexican Corn Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 tablespoon margerine1 garlic clove pressed1/4 tsp cumin1/2 cup medium grain white rice1 14.5 oz can of 99% fat free low salt chicken broth1/2 package of frozen sweet corn (5 oz)1/4 cup half and half1/2 cup packed grated Moneterey Jack cheese
melt butter in heavy medium saucepan over medium heat. Ad garlic and cuim: sate 1 min. Mix in rice. Add broth and frozen corn and bring to a boil, stirring freqhently. 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 tast with salt and pepper. (optional - sprinkle with cilantro)
Number of Servings: 4
Recipe submitted by SparkPeople user SINNDIXIE.
Number of Servings: 4
Recipe submitted by SparkPeople user SINNDIXIE.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 7.1 g
- Cholesterol: 18.2 mg
- Sodium: 514.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.7 g
- Protein: 5.8 g
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