Spanish Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Orzo, Barilla, uncooked, .25 Cup*Green Chili Peppers, canned, .5 cup *Old El Paso Taco Seasoning, 2 tsp Black Bean and Corn Salsa, 10 tbsp Swanson Beef Broth, 4 cup Cheddar or Colby Cheese, Low Fat, .5 cup, shredded Red Ripe Tomatoes, .5 cup, chopped or sliced Arborio Rice, .75 cupOnions, raw, .5 cup, chopped
Start by sauteeing the onions in the butter, once the onions are soft add the rice and orzo - you'll want to slightly brown the rice/orzo mixture. Add the taco seasoning and chiles. Start adding the broth 1/2 cup at a time allowing it to be absorbed by the rice mixture before addign any more.
Finish off the dish with the freshly chopped tomatoes and the shredded cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user KITRAE.
Finish off the dish with the freshly chopped tomatoes and the shredded cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user KITRAE.
Nutritional Info Amount Per Serving
- Calories: 291.0
- Total Fat: 7.9 g
- Cholesterol: 18.3 mg
- Sodium: 1,023.6 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 3.7 g
- Protein: 10.4 g
Member Reviews