Categories: Mexican

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
• Mexican Seasoning Blend
• 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

Directions

1. 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.

2. Add the garlic and stir. Continue cooking for 30 seconds.

3. Add the rice and stir until it is well coated in the oil. Cook until the rice starts to

4. brown, 3 to 4 minutes, stirring occasionally.

5. Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.

6. 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.

7. DONNA’S SIMPLE KITCHEN TIP: Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

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