Ingredients
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3 tablespoons canola oil
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1 jalapeno, chopped
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1 red onion, diced
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3 roma tomatoes, diced
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3 ounces white wine
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2 teaspoons dried oregano
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1 teaspoon black pepper
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2 cups low sodium chicken broth
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3/4 cup water
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3/4 cup tomato sauce
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1 teaspoon sea salt
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3 green onions, diced
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1/2 cup crumbled queso fresco (Mexican cheese)
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2 cups long-grain rice
Instructions
- 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.
- 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.