Wednesday, August 15, 2012
Dead Camera Batteries and Tijuana Kitchen Rice
Anything that starts off looking this gorgeous, you have to figure it is going to be amazing!
So while my camera battery is taking it's time charging, let's get this rice going!
3 tablespoons Canola oil
1 jalapeno pepper, seeded and chopped
1 red onion rough chopped
3 Roma tomatoes, seeded and chopped
2 cups white rice
1/2 cup white wine ( I used Pinot Grigio)
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika (Spanish paprika, if you have it)
1 teaspoon black pepper
2 cups chicken broth
3/4 cup tomato sauce
3/4 cup water
1 teaspoon sea salt
3 green onions thinly sliced
1/2 cup crumbles Queso Fresco
Place the Canola oil in a large skillet with a tight fitting cover and heat over medium-high heat. Add the jalapenos, onion and tomatoes and saute until the onions are translucent, about 2 to 3 minutes. Add the rice and stir to coat with the veggies and oil and saute for about 3 minutes. Deglaze the skillet with the white wine, about 1 minutes then add the oregano, cumin, paprika and black pepper. Stir to thoroughly combine, then add the chicken broth , water and tomato sauce, bring to a boil and allow to boil for 1 minute. Lower heat to simmer, cover and do not lift the lid for 25 minutes.
After 25 minutes, remove the cover, fluff the rice, season with salt and garnish with the green onions and Queso Fresco.