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TIJUANA KITCHEN RICE Recipe

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This recipe for TIJUANA KITCHEN RICE is from JUST GOOD EATS , 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 T Canola oil
1 jalapeno pepper, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long grain rice
3 ounces white cooking wine
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. paprika
1 tsp. black pepper
2 cups low-sodium chicken stock
1/2 cup water
1 - 8 oz. can tomato sauce
1 tsp. sea salt
3 green onions, diced
1/2 cup Mexican cheese, your choice
Directions:
Directions:
In a medium sauce pan add oil, jalapeno, onions and tomatoes. Sauté until onions are translucent, then add rice and stir to combine. Sauté rice for 3 minutes, pour the wine in to deglaze the rice, stir, then add the oregano, cumin, paprika and black pepper. Stir to combine. Add chicken stock, water and tomato sauce and boil for 1 minute. Cover and simmer for 25 minutes. DO NOT LIFT LID. When done simmering season with salt, top with green onions and cheese. Serve.

 

 

 

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