• Heat oil in 8-quart pot. Add onion and garlic; cook, stirring occasionally, over medium heat for 5 to 7 minutes or until the onion is softened.

  • Stir in rice; cook 2 minutes.

  • Add wine; cook 1 minute. Add broth. Bring to boiling. Cover; reduce heat to low; cook 20 minutes.

  • Stir in salt, cayenne, corn, ham and cheese. Cook over low heat, stirring occasionally, for 2 minutes. Garnish with parsley and serve.

Pressure-Cooker Variation:

  • 1. Read cooker manufacturers directions before beginning.

  • 2. Heat oil in cooker without top over medium heat. Add onion and garlic; cook 6 minutes. Add rice and wine; cook as in Steps 2, 3 above.

  • 3. Add broth. Place lid on top of pot; lock. Place on medium-high heat. Once cooker has reached pressure, lower heat and begin timing; cook 7 minutes. Remove from heat; release pressure. Cool pot; remove lid. Add salt, cayenne, corn, ham and cheese. Let stand, stirring, to heat through, 2 minutes. Garnish with parsley.

Nutrition Facts

378 calories; 13 g total fat; 5 g saturated fat; 42 mg cholesterol; 1467 mg sodium. 46 g carbohydrates; 2 g fiber; 19 g protein;