Corn and Brown Rice Risotto
Watermelon Agua Fresca
Ingredients
- 1 cup frozen fire-roasted corn, pepper, and onion blend (such as Green Giant)
- 2 tsp olive oil
- ⅓ cup gluten-free chicken broth
- 1 tsp Southwest seasoning (or use fajita seasoning)
- 1 oz jalapeño cream cheese spread (2 Tbsp)
- 1 (8.8-oz) pouch gluten-free microwavable brown rice (such as Tasty Bite; see Note)
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅔ cup grape tomatoes, halved (see Note)
- 2½ Tbsp roasted, salted pepitas (pumpkin seeds)
Instructions
- Cook corn blend in hot oil in a nonstick skillet over medium-high heat 3 to 4 minutes or until thoroughly heated. Remove from skillet.
- Stir together broth and seasoning in skillet; 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
- 1 cup cubed watermelon
- 2 Tbsp cold water
- 1 Tbsp honey
- 2 tsp fresh lime juice
Side Dish Instructions
- Process all ingredients in a blender until smooth. Pour into ice-filled glasses.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
