The flavours of southwestern cooking come together with classic Italian risotto in this hearty tex-mex risotto. The fusion of flavours-sweet tomatoes, earthy spices, and fresh beans and corn, in this one-pot meal make for a delicious, bold, flavourful risotto.
Garnish options for this tex-mex risotto are endless. We love adding Greek yogurt and avocado as garnishes to add freshness to the risotto and to balance out the bold flavours.
Unlike traditional risotto for which you need to slowly add broth to the rice as it cooks, this rendition is much easier and requires less attention-simply add the ingredients to the pot all at once and let simmer. However, as with any risotto, you do need to stir it every so often to ensure the rice doesn’t stick to the bottom of the pan.
This risotto is sure to be a crowd-pleaser! It incorporates the flavours of southwestern cuisine in a classic Italian meal. The serving options also vary; enjoy as a main and create other meals with the leftovers, such as a filling in quesadillas or tacos, or as a garnish for homemade nachos.
This risotto tastes even better the following day since the flavours have time to blend together. Store in the fridge in an air-tight container for up to 3 days or in the freezer for up to 3 months.
Tex-Mex Risotto written by Lisa Codina average rating 7.5/5 - 4 user ratings
500 grams lean ground chicken (beef or turkey)
1 tbs. extra virgin olive oil
1 small red onion, finely diced
1 garlic clove, finely diced
1 green pepper, finely diced
1 cup Arborio rice
1 1/2 cups water or chicken broth
28oz can of diced tomatoes (with the liquid)
1 can black beans, drained and rinsed
1 cup canned corn, drained
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper
salt and pepper to taste
1 small avocado, cubed or finely sliced for garnish
1/4 cup cheddar cheese for garnish
plain Greek yogurtfor garnish, quantity as desired
Heat oil in a large frying pan on medium heat for 1-2 minutes. Add the garlic, onions and green pepper and saute for 5-7 minutes or until translucent.Add the ground chicken and spices. Cook the chicken for 15-20 minutes or until no longer pink, breaking it apart with a large wooden spoon as it cooks.Once the chicken is cooked add the rice, pureed tomatoes. Bring to a boil over high heat, then reduce heat to low, cover and let simmer for 40-45 minutes.Once the rice is tender and al dente (meaning with a bite and not mushy), add the beans and corn and simmer for another 5 minutes or so until they are heated through.Immediately remove from the heat and serve. Leave covered to prevent any remaining liquid from evaporating so the rice does not dry out.Garnish with grated cheddar cheese, fresh avocado, a dollop of sour cream...the options are endless!