Spicy Mexican Rice with Queso Fresco
Servings: 4
Ingredients
1 1/2 TBSP cooking oil
2 TBSP diced jalapeno
1 cup long-grain white rice
1/2 cup diced tomatoes
1/2 cup diced onion
1 1/4 cups chicken broth
1/2 tsp fresh ground pepper
1 tsp cumin
2 tsp garlic powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp salt
1/2 cup crumbled queso fresco
Directions
1. Heat oil in a large saucepan over med-high heat. Add the onion, jalapeno, rice, tomatoes, pepper, cumin, garlic powder, paprika, oregano, salt and cook for 1 minute stirring constantly.
2. Add in the chicken broth and bring to a boil.
3. Reduce heat to low. Cover with a lid and cook for 10 minutes, do not remove lid. After the 10 minutes take the pan off the heat and let sit for 15 minutes, do not remove lid.
4. Now you can remove the lid and fluff the rice with a fork. Spoon into a serving bowl and top with the crumbled cheese.
2. Add in the chicken broth and bring to a boil.
3. Reduce heat to low. Cover with a lid and cook for 10 minutes, do not remove lid. After the 10 minutes take the pan off the heat and let sit for 15 minutes, do not remove lid.
4. Now you can remove the lid and fluff the rice with a fork. Spoon into a serving bowl and top with the crumbled cheese.
