Restaurant-Style Mexican Rice
INGREDIENTS
•
3 tablespoons extra virgin olive oil
•
1/2 medium white onion, diced
•
1–3 jalapeño peppers, seeded and minced
•
3 cloves garlic, minced
•
2 cups long-grain jasmine rice
•
2 cups reduced sodium chicken stock
•
1 (14.5-ounce) can fire-roasted diced tomatoes
•
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
ADVERTISEMENT