30min · 8 servings 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
