TIJUANA KITCHEN RICE

Tijuana Kitchen Rice image

Make and share this Tijuana Kitchen Rice recipe from Food.com.

Provided by cookiedog

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

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)

Steps:

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.
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.

Nutrition Facts : Calories 257.6, Fat 6.1, SaturatedFat 0.6, Sodium 436.1, Carbohydrate 42.6, Fiber 1.9, Sugar 2.7, Protein 5.4

*** Explore more Tijuana Kitchen Rice Recipes »

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