Mexican Risotto

This is a quick and easy comfort food for Mexican Food enthusiasts. Serve it from the saucepan or spoon into a gratin dish. If you like, sprinkle extra cheese on top and place under broiler until bubbly, 1 to 2 minutes.

3/4 cup quick-cooking rice
1 tablespoon olive or canola oil
1/3 cup chopped onion
1 (16 ounce) can refried beans with green chiles
1 (11 ounce) can Mexicorn with juice
1/4 cup green or red salsa
1/2 cup shredded Monterey Jack Cheese

1. Cook rice following package instructions and set aside.

2. In a medium saucepan, heat oil over medium heat. Add onion and cook, stirring occassionally, until slightly softened, about 3 minutes.

3. Stir in refried beans, corn with its liquid, salsa and cheese. Cook, stirring, until heated through, 3 to 4 minutes. Stir in cooked rice and serve.

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