Categories: Mexican
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 medium white onion, diced
- 1–3 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 2 cups long-grain jasmine rice
- 2 cups reduced sodium chicken stock
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 8 ounces tomato sauce
- 1 cup corn (frozen, fresh or canned and drained)
- 2 tablespoons Mexican Seasoning Blend (recipe below)
- 1 teaspoon kosher salt
- Chopped fresh cilantro
- Mexican Seasoning Blend
- 4 tablespoons New Mexico chile powder
- 2 tablespoons smoked paprika
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano leaves
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon cayenne pepper
Directions
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Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
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Add the garlic and stir. Continue cooking for 30 seconds.
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Add the rice and stir until it is well coated in the oil. Cook until the rice starts to
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brown, 3 to 4 minutes, stirring occasionally.
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Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
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Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Remove from the heat and sprinkle with the cilantro.
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DONNA’S SIMPLE KITCHEN TIP: Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.