Heat the oil in medium-size saucepan over med-high heat. Add the onion, jalapeno, tomato, and corn and cook, stirring occasionally, for about 4 minutes.
Stir in the garlic, rice, cumin, and 1/2 tsp salt until well combined then pour in the water and bring to a boil.
Cover the pan with a lid and reduce the heat to low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID.
After the 10 minutes turn off the heat, KEEP THE LID ON, and let sit for 20 minutes.
Fluff the rice with a fork and gently stir in the queso fresco.
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