Tuesday, May 24, 2011

Tijuana Kitchen Rice

3 tablespoon canola oil
1 jalapeno, chopped
1 red onion, diced
1 Roma tomatoes, dices
2 cups long-grain rice
3 ounces white wine (you can us cooking wine if you don't have wine)
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup shredded cheddar cheese

In a medium sauce pan add oil, jalapeno, onions and tomatoes.  Saute until onions are translucent, then add rice and stir to combine.  Saute 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 minutes.  Then cover and simmer for 20-25 minutes or until rice is done.  Do not lift lid!
Season with salt, then top with green onions and cheese.  I sometimes will put some sour cream on it also.

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