Tijuana kitchen rice
- Preparation Time15 mins
- Cooking Time40 mins
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.