MEXICAN KITCHEN RICE

By avpeters

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.