Mexican Fiesta Risotto

• 1 whole Bell Pepper, Chopped (any Color Will Do)
• 1 cup Frozen Corn
• 1/2 cups Chopped Onion
• 2 Tablespoons Butter
• 1 cup Arborio Rice
• 3 cups Chicken Broth
• 2 Tablespoons Canola Oil
• 1- 1/2 Tablespoon Cumin
• 2 teaspoons Chili Powder
• 1/2 teaspoons Minced Garlic
• 1 whole Lime, Juiced
• 1 can (15 Oz. Size) Black Beans, Rinsed
• 1 cup Mexican Blend Cheese (pepperjack Or Colby Jack Will Work Well, Too!)
• 13 cups Cilantro, Chopped Plus More For Garnish
• Salt And Pepper

1. Coat a small saucepan with cooking spray and saute peppers.
2. After about 5 minutes, add the corn and season with salt and pepper.
3. I like to cook the peppers until theyre slightly charred to resemble veggies youd receive with fajitas.
4. Meanwhile, in a medium sauce pot, cook onion on medium heat with the butter.
5. When the onion becomes fragrant, add the rice.
6. Stir for 2 minutes.
7. Add in 1 cup of chicken broth.
8. Allow the rice to completely absorb the chicken broth before adding the next cup.
9. Follow this same rule before adding the third and final cup of broth.
10. The final result should be very creamy.
11. As your rice is cooking, mix together the canola oil, cumin, chili powder, garlic and lime juice in a small bowl.
12. Set aside.
13. Once rice is cooked, mix in beans, cheese, pepper, corn and cilantro in a large bowl.
14. Add the dressing and stir until evenly distributed.
15. Season with more salt and pepper if desired.
16. Garnish with fresh cilantro and serve!

bell pepper, onion, butter, rice, chicken broth, canola oil, cumin, chili powder, garlic, black beans, pepperjack, cilantro, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mexican-fiesta-risotto/ (may not work)