Photo: Tijuana Kitchen Rice Recipe
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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By kdroste
on February 20, 2012
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This was a good recipe though there was so many ingredients that they nearly overflowed the pot.
By toccitracy_110089
Seminole, 48
on November 14, 2011
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My whole family loves this tasty, moist rice!
By jillian_ouellet...
South Portland, ME
on September 12, 2011
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Pretty fricken' delicious. I couldn't find the queso, so used cheese curd crumbles instead which I think was a pretty good substitute, and rolled it into a wrap with some sauteed veggies. The rice as a stand alone is excellent though! A hard copy recipe is going into the box!
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