Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (5)
Mexican Risotto with Sweet Corn and Cotija Cheese
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 35%
CARBS 58G49% OF CAL
4G FIBER46G OTHER8G TOTAL SUGAR
FAT 19G37% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican-inspired brown rice risotto with jalapeños, bell pepper, and sweet corn, bound with melted cotija cheese and cilantro. Creamy and savory with a slight spice kick.
mainmexicangrain bowl🫕 dutch oven🍲 stockpotgluten free
View the full recipe on Bowl of Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup brown rice
- 3-4 cups chicken stock/broth (or vegetable broth)
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 1 small or 1/2 large red bell pepper (diced)
- 1 jalapeño pepper (seeded and diced (leave seeds in for extra spicy risotto))
- kosher salt (to taste)
- black pepper (to taste)
- 1/8-1/4 teaspoon cayenne pepper (depending on how spicy you want it)
- 2 ears fresh sweet corn (kernels removed (or 2 cups frozen corn))
- 1/4 cup fresh cilantro (chopped, plus more for garnish)
- 1 cup cotija cheese (crumbled, plus more for garnish)
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 35%
CARBS 58G49% OF CAL
4G FIBER46G OTHER8G TOTAL SUGAR
FAT 19G37% OF CAL
6G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1056mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 644mg
- Calcium
- 215mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1056MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.