Spicy Vegan Mexican Risotto

17 Jul

I think most people tend to hold risotto as an exclusively Italian dish, that’s loaded with butter and cheese. And while that version IS delicious, it doesn’t always have to be so heavy! I whipped up this “Mexican” risotto, with the initial intention of making Mexican rice. But a few ingredients later, and a healthy glug of wine in the pan, and this basic meal transformed into a spicy, healthy, vegan risotto!

Spicy Vegan Mexican Risotto | xtinaluvspink.wordpress.com

Enjoy for yourselves – add vegetables that YOU like, make it more or less spicy for your tastes, and garnish as you see fit!

Spicy Vegan Mexican Risotto | xtinaluvspink.wordpress.com

Spicy Vegan Mexican Risotto, inspired by Damn Delicious

Serves 4

  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1.5 C arborio (risotto) rice
  • 1 C tomato juice (preferably low/no sodium)
  • 1.5 C vegetable broth (or water with dried herbs)
  • 1/2 C red wine
  • 1 C frozen corn
  • 1 C black beans, rinsed and drained
  • 1 jalapeno, diced
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • sea salt and fresh black pepper to taste
  • 2 roma tomatoes, diced
  • chopped cilantro, to garnish

Heat olive oil in a large skillet over medium-high heat; saute minced garlic for a couple minutes until fragrant.

Stir in rice and let it get toasty, about 2-3 minutes. Next, stir in tomato juice and as much of the broth/water as your skillet will hold. Let it get bubbly, and keep stirring the rice so it doesn’t stick. Cook about 15 minutes. Pour in the wine to deglaze the pan. Keep stirring!

Mix in the corn, black beans, jalapeno, and spices. You may need to add more water again. Cook until the rice is al dente – taste to check.

Now, stir in the tomatoes. Serve into bowls and garnish with fresh cilantro.

This can be made spicy by leaving in the jalapeno seeds, which I did – and pairs well with a nice cold beer!

Spicy Vegan Mexican Risotto | xtinaluvspink.wordpress.com


14 Responses to “Spicy Vegan Mexican Risotto”

  1. wendyistakingthelongwayhome May 4, 2016 at 12:09 pm #

    Rice is such an essential component of the Mexican diet, and this really fits nicely! Looks delish!

  2. Liz @ The Clean Eating Couple May 4, 2016 at 2:00 pm #

    Oooh yum!! I love any type of carb! LOL!

  3. yummy huge mexican food fan I am making something similar tonight with quinoa. Now I am hungry

  4. Glenneth R May 4, 2016 at 5:24 pm #

    looks delicious! i am a fan of SPICY!

  5. Cassi Schmigotzki May 4, 2016 at 9:14 pm #

    Didn’t know red wine could deglaze a pan.

  6. Dixya @ Food, Pleasure, and Health May 4, 2016 at 9:54 pm #

    since i eat rice 2-3 times a week, i could see this happening soon in my kitchen!

    • xtinaluvspink May 4, 2016 at 9:58 pm #

      Yay! I need to eat more rice more often. It’s so good!

  7. organicsandra May 4, 2016 at 11:18 pm #

    I love risotto. A mexican twist would be great especially for Cinco de Mayo!

  8. Julie @ Running in a Skirt May 5, 2016 at 6:43 am #

    This has my name on it! I love all things Mexican food and risotto!

  9. The Fit Fork (@TheFitFork) May 5, 2016 at 9:29 am #

    what a great satisfying meal, a must make!

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