Tijuana Kitchen Rice

Ingredients

• 1 teaspoon pepper black
• 3 tablespoons canola oil 
• 3  green onions diced
• 1 teaspoon ground cumin 
• 1  jalapeño chopped
• 2 cups chicken stock see low-sodium
• 2 teaspoons oregano dried
• 0.5 teaspoon paprika 
• 0.5 cup queso fresco crumbled (Mexican cheese)
• 1  onion diced red
• 2 cups rice long-grain
• 3  roma tomatoes diced
• 1 teaspoon sea salt 
• 0.8 cup tomato sauce 
• 0.8 cup water 
• 3 ounces white wine 

Equipment

Directions

1. In a medium sauce add oil, jalapeno, onions and tomatoes.
2. Saute until onions are translucent, then add rice and stir to combine.
3. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
4. Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
5. Season with salt, then top with green onions and queso fresco.
6. Serve immediately.