Tijuana kitchen rice

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy
3 tbsp rapeseed oil
1 jalapeno, chopped
1 red onion, diced
3 fresh plum tomatoes, diced
450g long-grain rice
90ml white wine
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp paprika
1 tsp black pepper
500ml reduced salt chicken stock
190ml water
180ml tomato sauce
1 tsp sea salt
3 spring onions, diced
50g crumbled queso fresco (soft Mexican cheese)
1) Put the oil in a medium saucepan and add the jalapeno, onions and tomatoes. Saute until the onions are translucent, then add rice and stir to combine. Saute the rice for 3 minutes.

2) Deglaze with white wine, then add the oregano, cumin, paprika and black pepper. Add the chicken stock, water and tomato sauce, boil for 1 minute then cover and simmer for 25 minutes. Do not lift the lid.

3) Season with salt, to taste, then top with spring onions and queso fresco. Serve immediately.

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