Spicy Mexican Risotto With Ham and Jalapenos

Ingredients

• 1-2 tablespoon olive oil
• 4 cups chicken stock
• 1 medium onion, chopped
• 1 1/2 cups risotto rice
• 1/2 cup shredded cheddar cheese
• 1 bell pepper
• 1 cup diced ham
• 3-4 tablespoons jalapeno peppers
• 3-4 tablespoons ground cumin
• 2 teaspoons coriander
• salt and pepper
• sour cream (a dollop for each serving)

Directions

1. 1

   Heat stock in microwave or on stovetop.

2. 2

   Heat olive oil in large sauce pan.

3. 3

   Add onions and cook on medium heat for about 2 minutes.

4. 4

   Add the risotto rice and stir, cook 1-2 minutes.

5. 5

   Add the bell pepper, jalapeno and ham, and cook about 2 minutes.

6. 6

   Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.

7. 7

   After about 20-25 minutes, the rice should be tender and creamy.

8. 8

   Add the cumin and coriander, salt and pepper to taste.

9. 9

   Remove from heat and add cheddar cheese.

10. 10

    Add a dollop of sour cream to each serving, and enjoy!