Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 3 tablespoons canola oil
- 1 jalapeno, chopped
- 1 red onion, diced
- 3 Roma tomatoes, diced
- 2 cups long-grain rice
- 3 ounces white wine
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 2 cups low-sodium chicken stock
- 3/4 cup water
- 3/4 cup tomato sauce
- 1 teaspoon sea salt
- 3 green onions, diced
- 1/2 cup crumbled queso fresco (Mexican cheese)
Direcciones
- In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
- Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
- Season with salt, then top with green onions and queso fresco. Serve immediately
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 354 | |
| Calories from Fat 77 | 22% |
| Total Fat 8.74g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.03g | |
| Cholesterol 4mg | 1% |
| Sodium 700mg | 29% |
| Potassium 431mg | 12% |
| Total Carbs 58.21g | 16% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.88g | 3% |
| Protein 7.89g | 13% |
