Ingredients Jump to Instructions ↓

  1. 1/3 cup vegetable oil

  2. 3 cups long-grain rice, rinsed*

  3. 1 medium onion , chopped

  4. 5 serrano chiles, or to taste, stemmed and seeded

  5. 2 garlic cloves, chopped

  6. 3/4 cup hot chicken stock , vegetable stock, or water

  7. 3 cups warm Red Tomato Salsa, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Heat the oil in a medium heavy saucepan or skillet over medium-low heat. Saute the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released, about 1 to 2 minutes. Pour in the hot stock or water and warm Red Tomato Salsa, mixing well to combine. Transfer to a 4-quart baking dish or casserole . Cover with foil and bake until the liquid is absorbed and the rice is tender, about 30 to 40 minutes. Stir, remove serrano chiles if desired, and serve hot.

  3. * To rinse rice, place the rice in a large bowl (not a colander ) and rinse under cold running water for 5 minutes. (If you use a colander, the starch remains on the rice, leaving it sticky.)


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