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Ingredients
  • 3 tablespoons extra virgin olive oil
  • ½ medium white onion, diced
  • 1 to 3 jalapeño peppers, seeded and minced (See Notes)
  • 3 cloves garlic, minced
  • 2 cups long-grain jasmine rice
  • 2 cups reduced sodium chicken stock
  • 14.5 ounces fire-roasted diced tomatoes with garlic
  • 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
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