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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Recipe courtesy Guy Fieri of Guy's Big Bite. 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 broth |
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 pan 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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