Tijuana Kitchen Rice

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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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)


  1. 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.
  2. Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
  3. Season with salt, then top with green onions and queso fresco. Serve immediately.

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