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 kglidden
Chesterfield, MO
on February 28, 2013
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So easy and delicious. I'm sorry that I waited so long to try this recipe.
By marslair_6801906
Borger, TX
on August 19, 2012
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This recipe IS very tasty, but I must tell you, it is WAY
over-kill...
many too many ingredients. No Mexican restaurant I have ever been to uses this many ingredients to make RICE!
And I have eaten at hundreds . . .
Cut-out half the ingredients and make it easy on yourself.
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.
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