Spicy Mexican Risotto With Ham And Jalapenos Recipes

Steps:

• 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!

Steps:

• 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.

Steps:

• Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir orange pepper and if desired, jalapeno until crisp-tender, 2-3 minutes. Add rice, cook and stir 1 minute longer. Press cancel. Add broth, chicken and diced tomatoes., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Allow pressure to release naturally for 5 minutes; quick-release any remaining pressure. Stir in beans, cheese, corn and cilantro; heat through. Garnish with additional cilantro, if desired.