TEX MEX RISOTTO

TEX MEX RISOTTO

 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.

 

Tex Mex Spice Mix

Calories: 77kcal
Author: Galley Kat
Print Recipe

Ingredients

  • 1/4 Cup Chili powder
  • 4 Tsp Paprika
  • 2 Tsp Salt
  • 2 Tsp Ground ginger
  • 1 Tsp Black pepper
  • 1 Tsp Cumin
  • 1 Tsp Onion powder
  • 1 Tsp Garlic powder
  • 1 Tsp Dried thyme
  • 1 Tsp Cayenne More or less

Instructions

  • Mix all ingredients together and store in a cool dry place

Nutrition

Calories: 77kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4667mg | Potassium: 366mg | Fiber: 5g | Sugar: 1g | Vitamin A: 5280IU | Vitamin C: 1.4mg | Calcium: 59mg | Iron: 5.4mg

 

Tex Mex Risotto

Servings: 4 Servings
Calories: 364kcal
Author: Galley Kat
Print Recipe

Ingredients

  • 2 Tbsp Olive oil
  • 2 Cloves Garlic Chopped
  • 1 Small Onion Chopped
  • 1 Small Jalapeno pepper Seeds removed and chopped
  • 1 Red pepper Chopped
  • 1 Cup Corn
  • 2 Tsp Tex Mex spice mix
  • 1 Cup Arborio rice
  • 1/4 Cup Beer I used Corons
  • 4 Cups Broth Chicken or vegetable
  • 1 Cup Pepper Jack cheese Shredded
  • 1 Handful Parsley Chopped. You could substitute with cilantro

Instructions

  • 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.

Nutrition

Calories: 364kcal | Carbohydrates: 55g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 1161mg | Potassium: 233mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1850IU | Vitamin C: 43.5mg | Calcium: 218mg | Iron: 2.7mg

 

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