Mexican Risotto


Serves 6
1 cupPastene Arborio Rice
1 ½ cupsbell pepper (mix of red, green, yellow & orange)
1 tspPastene Minced Garlic
½ cuponion chopped
1 (14 ounce) can Pastene Black Beans drained & rinsed
1 (10 ounce) canPastene Diced Tomatoes with Green Chilies
2 Tbspbutter
3 cupschicken broth
1 cupfrozen corn
½ JarPastene Pimentos
1/3 cupCilantro
1 cupShredded Mexican cheese
1 TbspPastene Olive Oil
1½ TbspGround Cumin
2 tspChili powder
Salt & Pepper to taste


  • Coat a small saucepan with olive oil and sauté peppers.
  • Cook the peppers until they are slightly charred
  • After about 5 minutes, add garlic, corn, diced tomatoes with green chilies, and pimentos. Season with salt and pepper.
  • Meanwhile, in a medium skillet, cook onion on medium heat with the butter.
  • When the onion becomes fragrant, add the Arborio Rice. Stir for 2 minutes and add in 1 cup of chicken broth; let the rice completely absorb the broth before adding the 2nd cup.
  • Add chili powder, ground cumin, and black beans to rice.
  • Then add the third and final cup of broth.
  • Cook until al dente (approx. 20 minutes from when added the first cup of rice).
  • Fold in pepper mix and freshly squeezed lime juice to taste.
  • Season with cilantro and more salt and pepper if desired.
  • Serve and enjoy!

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