4ozdiced jalapenosdrained; substitute mild green chilis for milder version
4oztomato sauce
½tsMaggi chicken bouillon seasoning optional
saltto taste
Garnish
½Roma tomatodeseeded and diced (for garnish)
1jalapeno deseeded and diced (for garnish)
¼onion (small)diced (for garnish)
Instructions
Heat olive oil in a saucepan on med heat until hot. Add rice, then stir in the oil for approximately 2 minutes. Add onion and garlic, and stir for additional 2-3 minutes (until tender)
Add tomato sauce, drained diced jalapenos, chicken stock, and Sazon Goya, Maggi seasoning (if using) and bring to the boil.
Lower the heat (medium-low heat) and simmer covered on medium-low for between 20 and 30 minutes. Check after 20 minutes to see if all the liquid was absorbed, and if not continue for another 10 minutes or until all the liquid was absorbed.
Take off the heat, and let sit for around 10 minutes. Fluff with a fork and add salt to taste. Enjoy!
Notes
Enjoy this garnished with onions, tomatoes and more jalapenos! Serve alongside your favorite Mexican main dish for a great Mexican meal!