Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons extra virgin olive oil
  • 1/2 medium white onion (diced)
  • 1 –3 jalapeño peppers (seeded and minced (See Notes))
  • 3 cloves garlic (minced)
  • 2 cups long-grain jasmine rice
  • 2 cups reduced sodium chicken stock
  • 14.5 ounces fire-roasted diced tomatoes with garlic
  • 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
  • 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

Instruction

  • 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.
  • Add the garlic and stir. Continue cooking for 30 seconds.
  • Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
  • Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
  • 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.
  • Mexican Seasoning Blend
  • Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.