Corn and Brown Rice Risotto
Watermelon Agua Fresca
Ingredients
- 1 (12-oz) pkg frozen fire-roasted corn, pepper, and onion blend (such as Green Giant)
- 2 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- 3 oz jalapeño cream cheese spread (about ⅓ cup)
- 3 (8.8-oz) pouches microwavable brown rice
- ½ tsp salt
- ¼ tsp pepper
- 1 pint grape tomatoes, halved (see Note)
- ½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Cook corn blend in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until thoroughly heated. Remove from skillet.
- Add broth and seasoning to skillet; stir and bring to a boil. Stir in cream cheese until melted.
- Meanwhile, microwave rice according to package directions. Add corn blend, rice, salt, and pepper to sauce; simmer 5 minutes or until thickened, stirring often. Remove from heat; stir in tomatoes, and sprinkle with pepitas.
Side Dish Ingredients
- 3 cups cubed watermelon
- ⅓ cup cold water
- 3 Tbsp honey
- 2 Tbsp fresh lime juice
Side Dish Instructions
- Process watermelon, water, honey, and lime juice in a blender until smooth. Pour into ice-filled glasses.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
413
|
88
|
501
|
| Fat (g) | 15 | 0 | 15 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 11 | 1 | 12 |
| Carb (g) | 52 | 23 | 75 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 603 | 2 | 605 |
Quick & Healthy Meal Plan
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