(makes 4 servings)
Ingredients: | ![]() |
||
|
|||
![]() |
3 3/4 cups fat free chicken broth |
||
![]() |
4 cloves garlic, chopped |
||
![]() |
1 cup uncooked Arborio or long grain rice |
||
![]() |
2 cups frozen whole kernel corn |
||
![]() |
1/3 cup low fat Parmesan cheese |
||
![]() |
1/4 cup low fat Mozzarella cheese |
||
![]() |
1/4 cup fresh parsley or cilantro, chopped
|
||
Directions: | |||
|
|||
1. | Bring 1/3 cups of the broth in a large saucepan to boiling and add garlic. Cook for 1 minute, stirring occasionally. | ||
2. | Stir in rice and corn then cook for 1 minute. | ||
3. | Add remaining broth and bring to a boil then reduce heat to medium. Cook uncovered for 15-20 minutes or until rice is tender and creamy, stirring often to absorb liquid. | ||
4. | Remove from heat then add Parmesan, Mozzarella and parsley. |
|