Serves: 10 Take your risotto to the next level with this Mexican corn variation on a classic meal.
INGREDIENTS:
1 cup Rizo Bros Cotija Cheese, grated
4 cups Brown Rice (cooked)
1 Red Bell Pepper
3 Cups Corn
½ Cup Cilantro
3 Green Onions
1 Yellow Onion
½ Cup Sour Cream
½ Cup Chicken Stock
1 tsp Salt
1 tsp Pepper
1 tsp Chili Lime Seasoning
2 tbsp Olive Oil
Lime
PREPARATION:
In a sauté pan, add olive oil and cooked brown rice, mix in chopped yellow onion, chicken stock, sour cream, 2 cups corn, ¾ cup Rizo Bros Cotija Cheese (reserve the rest for garnish), salt and pepper.
Stir until combined, heated through and the liquid has been absorbed.
Plate and top with diced red bell peppers, corn, cilantro, diced green onions, Rizo Bros Cojita Cheese and squeeze of lime juice.
