Tijuana Kitchen Rice

Name: Tijuana Kitchen Rice
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 broth; 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)

16 ingredients

3 steps

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 broth
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

1

In a medium sauce pan 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.