Tijuana Kitchen Rice

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 tablespoons canola oil
  • 1 jalapeno, chopped
  • 1 red onion, diced
  • 3 Roma tomatoes, diced
  • 2 cups long-grain rice
  • 3 ounces white wine
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon black pepper
  • 2 cups low-sodium chicken stock
  • 3/4 cup water
  • 3/4 cup tomato sauce
  • 1 teaspoon sea salt
  • 3 green onions, diced
  • 1/2 cup crumbled queso fresco (Mexican cheese)
Directions

In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.

Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.

Season with salt, then top with green onions and queso fresco. Serve immediately.


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