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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)
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.
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)
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.