Tijuana Kitchen Rice

• 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)

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.

canola oil, red onion, roma tomatoes, longgrain rice, white wine, oregano, ground cumin, paprika, black pepper, chicken broth, water, tomato sauce, salt, green onions, queso fresco

Taken from www.food.com/recipe/tijuana-kitchen-rice-220036 (may not work)