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.