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  • Tijuana Rice

    1 vote
    Tijuana Rice
    Prep: 15 min Cook: 40 min Servings: 6
    by Deborrah Justice
    92 recipes
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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)

    Directions

    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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