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)