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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tijuana Kitchen Rice Recipe

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This recipe for Tijuana Kitchen Rice is from The Pfarr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
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.

 

 

 

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