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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)
Preparation
Step 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.
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.