INGREDIENTS
1
Cilantro, fresh
1 cup
Corn, fresh or canned and drained frozen
3 cloves
Garlic
1 tbsp
Garlic powder
1
Jalapeno peppers
1 tbsp
Onion powder
1 tbsp
Oregano, dried leaves
1 14.5 ounce can
Tomatoes, fire-roasted
1/2
White onion, medium
2 cups
Chicken stock, reduced sodium
8 oz
Tomato sauce
2 cups
Jasmine rice, long-grain
1 tsp
Cayenne pepper
1 tsp
Kosher salt
2 tbsp
Mexican seasoning blend
4 tbsp
Mexico chile powder, New
2 tbsp
Paprika, smoked
2 tsp
Red pepper flakes
3 tbsp
Olive oil, extra virgin
2 tbsp
Cumin, ground