Friday, June 22, 2018

Mexican Risotto

In recognition of Hunger Awareness Month, I wanted to make a dish out of cheap, shelf stable ingredients. This is a slight modification of a dish I've made many times now and that I have dubbed Mexican Risotto. You can either serve this dish as a main dish, it's got plenty of protein, or a great side dish.


1.5 tbsp taco seasoning
1 can black beans
1 can whole kernel corn
¼ C canned pickled jalapenos
¾ C arborio rice


In a large skillet over medium heat, pour in all the ingredients and stir to combine. Don't drain the beans and corn, you are going to need that liquid to cook the rice. Bring the mixture to a simmer and simmer for 20 minutes, uncovered, or until the rice is cooked and tender. Serve.

If you can, some great additions are: chopped onion, chorizo, monterey jack cheese, sour cream, and/or crema. Alternatively, you could always stir in some chopped or shredded chicken and a dash of your favorite hot sauce.