Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 Min | Yield: 8 Servings
This is by far the best fried rice I have ever had! The combination of all the flavours is superb! I highly recommend you give this one a try and taste it yourself! Have a beautiful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
3 tbsp extra virgin olive oil
1/2 medium white onion, diced
1–3 jalapeño peppers, seeded and minced
3 cloves garlic, minced
2 c long-grain jasmine rice
2 c reduced-sodium chicken stock
1 (14.5-oz) can fire-roasted diced tomatoes
8 oz tomato sauce
1 c corn (frozen, fresh or canned and drained)
2 tbsp Mexican Seasoning Blend (recipe below)
1 tsp kosher salt
Chopped fresh cilantro
Mexican Seasoning Blend
4 tbsp New Mexico chile powder
2 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano leaves
2 tsp crushed red pepper flakes
1 tsp cayenne pepper
Directions:
1. Place a 10-inch skillet on the stove and turn the heat to medium.
2. Add oil and allow it to become hot.
3. Add the jalapenos and onion, then saute until translucent. This will take about 3 minutes.
4. Add the garlic and saute until aromatic.
5. Stir in the rice until well coated with the ingredients. This will take about 3 minutes.
6. Add the tomatoes, tomato sauce, chicken stock, seasoning blend, corn, and salt. Stir until well mixed, then allow the mixture to boil.
7. Cover the pot and reduce the heat to low. Simmer for about 15 minutes or until the rice is soft.
8. Remove the skillet from the heat and sprinkle cilantro over the rice.
For the Mexican Seasoning Blend:
1. In an 8-ounce mason jar, add all the ingredients. Seal the bag and shake it until well combined.
2. Let it sit at room temperature.
Notes:
Make sure to store the herbs in an airtight container.
Once the colour of the herbs fades, replace them. They can last up to 9 months.
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