Guy Fieri’s Tijuana Kitchen Rice


My son loves Mexican rice.  No, he LOVES Mexican rice.

I happen grow the ingredients that make Mexican rice Mexican rice – tomatoes and jalapenos.

I really enjoy cooking Guy Fieri recipes, they are always full of flavor.

So…this recipe caught my eye as a version of Mexican rice that used veggies from my garden and  some of my home-made chicken stock.

This is surprisingly tasty, well maybe not that surprising since it is Guy Fieri’s.  We had fun with it, too; Since we did not have queso fresco, my husband and son topped theirs with cheddar, for some reason I decided to top mine with blue cheese.  After gagging at the thought, once he tasted it, my husband agreed that it made a great combo!  We also added a little bit of hot salsa and used Cam’s technique of using tortilla chips as scoops to eat the rice/salsa/cheese combo – they add a great crunch!

Guy Fieri’s Tijuana Kitchen Rice

3 Tbsp canola oil  (I used 2)

1 jalapeno, chopped (from the garden)

1 red onion, diced

3 Roma tomatoes, diced (from the garden)

2 cups long grain rice (I used basmati)

3 ounces white wine

2 tsp dried oregano

1 tsp ground cumin

1/2 tsp paprika

1 tsp black pepper

2 cups low-sodium chicken stock (I used my own home-made)

3/4 cups water

3/4 cups tomato sauce

1 tsp sea salt (we did not use it – the cheese and chips provided sufficient salt)

3 green onions, diced

1/2 cup crumbled queso fresco (or cheddar or blue cheese)

In a medium sauce pan add oil, jalapeno, onions and tomatoes.

Saute until onions are translucent.

Add rice and stir to combine.

Saute rice for 3 minutes, then deglaze with wine.

Add oregano, cumin, paprika, and black pepper.  Add chicken stock, water and tomato sauce.  Boil for 1 minute.

Cover and simmer for 25 minutes.  Do not lift lid. Season with salt.

Top with green onions and cheese.  Serve immediately.  Try the chip-scoop technique and…Enjoy!

Serves 6-8 as a side, 4-6 as a main dish.

 

Categories: Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: , | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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