Tex-Mex Risotto the Editors of Publications International, Ltd.
Makes 6 servings
|2||ears fresh corn, shucked and kernels cut from cob|
|1/4||cup olive oil, divided|
|1||can (15 ounces) black beans, rinsed and drained|
|1||cup chopped seeded plum tomatoes|
|1/2||cup minced fresh cilantro|
|1||tablespoon lime juice|
|1||pound boneless skinless chicken breast halves, cut into 1-inch pieces|
|1||tablespoon Mexican chili powder seasoning|
|5-1/2||cups fat-free reduced-sodium chicken broth|
|1/8||teaspoon ground red pepper|
|1||cup chopped onion|
|2||tablespoons minced fresh garlic|
|1-1/2||cups uncooked arborio rice|
|1||cup chopped seeded red bell pepper|
|1||cup (4 ounces) shredded Monterey Jack cheese|
- Preheat oven to 400°F.
- Combine corn and 1 tablespoon oil in 15-1/2X10-1/2X1-inch jelly-roll pan. Toss to coat corn. Spread in single layer on pan. Bake 20 to 25 minutes until corn starts to brown, stirring halfway through baking time.
- Combine corn, beans, tomatoes, cilantro and lime juice in large bowl. Cover with plastic wrap; set aside.
- Combine chicken and chili powder seasoning in medium bowl; stir to coat. Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat. Add chicken; cook until browned and no longer pink in center. Remove from skillet.
- Bring chicken broth, tequila and ground red pepper to a simmer in large saucepan over high heat. Reduce heat to low. Cover; keep warm. Do not boil.
- Heat remaining tablespoon oil in Dutch oven over medium-low heat. Add onion and garlic; cook 1 minute or until onion is tender. Stir in rice and bell pepper; reduce heat to low. Stir 1 cup warm broth mixture into rice mixture. Cook and stir until broth is absorbed.
- Stir in remaining broth mixture, 1/2 cup at a time, stirring constantly, until broth is absorbed before adding next 1/2 cup. Continue adding broth mixture and stirring 30 to 35 minutes until rice is tender and mixture is creamy. Stir chicken into rice mixture.
- Remove from heat. Stir in cheese. Cover; let stand 5 minutes. Stir just before serving. Serve with corn salsa. Garnish with lime wedge and cilantro, if desired.
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