Spicy Mexican Risotto With Ham and Jalapenos
Ready In: 35 mins
Serves: 4-6
Ingredients
- 1 -2 tablespoon olive oil
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 1⁄2 cups risotto rice
- 1⁄2 cup shredded cheddar cheese
- 1 bell pepper
- 1 cup diced ham
- 3 -4 tablespoons jalapeno peppers
- 3 -4 tablespoons ground cumin
- 2 teaspoons coriander
- salt and pepper
- sour cream (a dollop for each serving)
Directions
- Heat stock in microwave or on stovetop.
- Heat olive oil in large sauce pan.
- Add onions and cook on medium heat for about 2 minutes.
- Add the risotto rice and stir, cook 1-2 minutes.
- Add the bell pepper, jalapeno and ham, and cook about 2 minutes.
- Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.
- After about 20-25 minutes, the rice should be tender and creamy.
- Add the cumin and coriander, salt and pepper to taste.
- Remove from heat and add cheddar cheese.
- Add a dollop of sour cream to each serving, and enjoy!
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