Recipe by lazyme
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
Directions See How It's Made
- 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.