Ingredients

• 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 broth
• 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)

Instructions

1. In a medium sauce pan 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.

2. Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.

3. Season with salt, then top with green onions and queso fresco. Serve immediately.