Ingredients
- null 4 cups chicken broth
- null 2 tbsp olive oil
- null 2 tbsp butter, divided
- null 1 small onion, finely chopped
- null 2 cloves garlic, minced
- null 1 1/2 cups RiceSelect® Arborio Rice
- null 1 cup fresh corn kernels
- null 2 tsp chili powder, divided
- null 1 tsp cumin
- null Juice of 1 lime
- null 1/2 cup Parmesan cheese, grated
- null 1 tsp salt
- null 1 tsp pepper
- null 1/4 cup cotija cheese, crumbled
- null 1/4 cup fresh cilantro, chopped
- null 1/4 cup green onions, chopped
- null Lime wedges
Instructions
- In a medium saucepan, heat the broth over low heat to keep it warm.
- In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté for 3 minutes or until translucent. Add garlic and cook for an additional minute.
- Add rice to the skillet, stir to coat the grains with oil. Cook for 2 minutes until the rice is slightly translucent. Begin adding the broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding the next ladle. This process should take about 20 minutes.
- Once the rice is al dente, stir in the corn, chili powder, cumin. Lime juice, and remaining butter. Cook for 2 minutes.
- Remove from heat and stir in the parmesan. Season with salt and pepper.
- Spoon into a bowl. Top with cotija cheese, cilantro, green onions, and sprinkle with remaining chili powder. Serve with a lime wedge.