Arroz con Crema Mexican Risotto with Roasted Corn, Poblano Chiles, and Cilantro

Name: Arroz con Crema Mexican Risotto with Roasted Corn, Poblano Chiles, and Cilantro
Yield: Serves 6
Cuisine: Mexican
Ingredients: 4 cups cooked long grain white rice, such as Uncle Ben’s; Kernels from 2 ears grilled corn cut from the cob (about 1½ cups); 1 cup heavy cream; 4 cups cooked long grain white rice, such as Uncle Ben’s; Kernels from 2 ears grilled corn cut from the cob (about 1½ cups); ½ cup grated queso Chihuahua or grated Monterey Jack cheese; 2 to 3 poblano chiles, roasted, peeled, and cut into small cubes; ¼ cup grated Cotija cheese; ½ cup grated queso Chihuahua or grated Monterey Jack cheese; Kosher salt; ¼ cup chopped cilantro leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This creamy side dish is a willing partner for all grilled and broiled meat, poultry, and fish dishes. We serve it with our ribeye alambres (Filete de Lomo al Alambres). Chihuahua cheese comes from the Mexican state of the same name.

Ingredients

4 cups cooked long grain white rice, such as Uncle Ben’s
Kernels from 2 ears grilled corn

Americas
Mexico
Side dish
Central America
Spicy
Gluten-free
Vegetarian

Method

In a medium-size saucepan over medium heat, combine the rice, corn, cream, and poblano chiles and simmer until the mixture binds together, stirring frequently. Add the Chihuahua and Cotija cheeses and stir until creamy; stir in cilantro, season to taste with salt, and serve warm.