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.

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Tex Mex Spice Mix

Calories 77kcal

Author Galley Kat

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

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Tex Mex Risotto

Servings 4 Servings

Calories 364kcal

Author Galley Kat

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