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Here’s a tasty one for you Galley Peeps. It was inspired by one of our home delivery plant-based meals. A simple risotto with a Tex Mex flair.
You’ve probably noticed that I’m big on making my own spice mixes. For one thing, in my tiny galley there’s precious little space for a gazillion spice containers. And we do love our Mexican type foods so this Tex Mex combo has become a favourite.
We love a little heat too so I usually make it up with the full teaspoon of cayenne but for those more sensitive pallates you can dial it down to a quarter of that.
Mix all ingredients together and store in a cool dry place
Heat oil in a large saucepan and saute onion and garlic until fragrant
Add jalapeno, pepper and corn and saute for another couple of minutes.
Sprinkle spice mix over mixture and stir to combine.
Add rice and continue to saute to gently toast the rice.
Deglaze with beer
Add broth a couple of ladles full at a time, stirring and continuing to cook until almost completely absorbed.
Keep adding broth and stirring until the rice is cooked, about 20 minutes.
Add cheese and stir until melted and combined.
At the very end add parsley then scoop into serving bowls.
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