Prep 10 mins
Cook 22 mins
Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn).
- 14.79 ml unsalted butter
- 2 garlic cloves, pressed
- 1.23 ml ground cumin
- 236.59 ml medium-grain white rice
- 822.13 g chicken broth
- 283.49 g frozen corn
- 59.14 ml whipping cream
- 236.59 ml monterey jack pepper cheese
- fresh cilantro, chopped
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. 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 taste with salt and pepper. Sprinkle with chopped cilantro.
Yummy rice! I used fat-free half-and-half and left off the cilantro, otherwise made as directed. Easy to make, great flavor, and not too spicy. Thanks for sharing the recipe!
*Love* this! I had arborio rice, so I skipped the whipping cream and made it more as a traditional risotto. I served it with some pork chops marinated in garlic and lime and some green beans. It was absolutely delicious, and I'm sure I'll be making this often. Thanks for posting!
loved this it was great