Mexi Rissotto W/Corn – a delicious recipe with rice, water, butter, salt, basil, chicken boullion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
add olive oil to 6 quart sauce pan. bring up to temperature. Add rice to pan and stir. making sure not to fry but to impregnate the rice with the olive oil. after about 5 minutes start slowly adding water at about a rate of 1/3 cup at a time.Keep stirring and as water is evaporated and starts to impregnate the rice add a little more. start adding your spices. it does not matter about order. cook rice to your desired taste. Add corn and cook a little while longer. Add the boullion powder with about 1/3 cup of water for a meat flavoring. cook until desired consistency. you will have used about 3-4 cups of water in the end. Results will be creamy depending on how long you cook it.
1641
kcal
Calories
158
g
Fat
49
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1cup rice, 3-4 cups of water, 3tblspn olive oil(extravirgin), 1 can unsalted corn(drained), and more.
Yes, Mexi Rissotto W/Corn falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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