Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings
A big thanks to my good friend, Alejandro, for giving me this recipe. I love Mexican food and this one is just too perfect for me! Try it now and I am sure that you are going to love it! Have a great day, friends. Enjoy!
Ingredients:
2 c long-grain jasmine rice
3 tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 medium white onion, diced
1 c corn (frozen, fresh or canned and drained)
1 (14.5-ounce) can fire-roasted diced tomatoes
8 oz. tomato sauce
1–3 jalapeño peppers, seeded and minced
2 tbsp Mexican Seasoning Blend
2 c reduced-sodium chicken stock
Chopped fresh cilantro
1 tsp kosher salt
Mexican Seasoning Blend:
1 tbsp garlic powder
1 tbsp onion powder
4 tbsp New Mexico Chile powder
2 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp dried oregano leaves
1 tsp cayenne pepper
2 tsp crushed red pepper flakes
Directions:
Place a 10-inch skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the jalapenos and onion, then sauté until soft.
Add the garlic and sauté until aromatic.
Add the rice and stir until well combined. Stir and cook for about 4 minutes or until light brown.
Add the tomatoes, corn, tomato sauce, chicken stock, and salt. Stir until well mixed, then allow the mixture to boil.
Cover and reduce the heat to low, then simmer for about 12 to 15 minutes or until the rice is soft.
Remove the skillet from the stove, then sprinkle cilantro on top.
Serve and enjoy!
For the Mexican Seasoning Blend:
In a mason jar, add all the ingredients. Seal and shake the jar until everything is well combined. Let it sit in a cool area.
Note:
Feel free to add more or less jalapeno to your preference.
Ingredients
- 2 c long-grain jasmine rice
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 medium white onion, diced
- 1 c corn (frozen, fresh or canned and drained)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 8 oz. tomato sauce
- 1–3 jalapeño peppers, seeded and minced
- 2 tbsp Mexican Seasoning Blend
- 2 c reduced-sodium chicken stock
- Chopped fresh cilantro
- 1 tsp kosher salt
- Mexican Seasoning Blend:
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 tbsp New Mexico Chile powder
- 2 tbsp smoked paprika
- 2 tbsp ground cumin
- 1 tbsp dried oregano leaves
- 1 tsp cayenne pepper
- 2 tsp crushed red pepper flakes
Instructions
Place a 10-inch skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the jalapenos and onion, then sauté until soft.
Add the garlic and sauté until aromatic.
Add the rice and stir until well combined. Stir and cook for about 4 minutes or until light brown.
Add the tomatoes, corn, tomato sauce, chicken stock, and salt. Stir until well mixed, then allow the mixture to boil.
Cover and reduce the heat to low, then simmer for about 12 to 15 minutes or until the rice is soft.
Remove the skillet from the stove, then sprinkle cilantro on top.
Serve and enjoy!
For the Mexican Seasoning Blend:
In a mason jar, add all the ingredients. Seal and shake the jar until everything is well combined. Let it sit in a cool area.
Notes
Feel free to add more or less jalapeno to your preference.
