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.



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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