Tuesday, May 17, 2011

Mexican Microwave Risotto

I just submitted this original recipe to Kraft for their RWoP contest. I've already gotten a great response from their website. It is super-easy! It's not fun to stir "real" risotto constantly for half an hour, so this version eliminates that problem. If you want a complete meal and have some leftover rotisserie chicken, you can stir it in near the end of the cooking process.

Microwave Mexican Risotto

Prep time: 10 minutes
Cook time: 37 minutes | Total time: 47 minutes | Servings: 6

  • 1- 10 ounce tub Philadelphia Cooking Creme-Santa Fe Blend
  • 2 tbsp. of butter
  • 2 tbsp. of olive oil
  • 1 cup(s) of rice (standard, not arborio)
  • 3 1/2 cup(s) of chicken stock
  • 1 cup(s) of onion, diced
  • 1 poblano pepper, seeded and diced (not a very, spicy pepper)
  • 1 cup(s) of frozen corn kernels, defrosted

  1. In a large, microwave-safe, uncovered dish (ie-a 10x10x2 casserole), cook the butter and oil for 2 minutes on high. (This was cooked in a 700 Watt microwave.)
  2. Add the onion and stir. Cook for 3 minutes on high.
  3. Stir in rice to coat and cook on high for 4 minutes.
  4. Add the broth and the diced poblano pepper to the rice and cook on high for 18 minutes.
  5. Stir the rice, and add the corn and half (5 ounces) of the Santa Fe Blend Cooking Creme. Combine well and cook for 5 minutes on high. Stir the rice mixture (this is the point where you can stir in cooked, leftover meat) and cook for the final 5 minutes on high.

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