Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Vegetable oil

  2. 3 cups 480g / 16oz Long-grain rice - rinsed

  3. 1 cup 62g / 2 1/5oz Onion - chopped (medium)

  4. 5 Serrano chiles, or to taste - stemmed,

  5. Seeded if desired

  6. 2 Garlic cloves - chopped

  7. 3/4 cup 177ml Chicken stock, vegetable stock, or water

  8. 3 cups 187g / 6.6oz Red Tomato Salsa - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Red Tomato Salsa" recipe which is included in this collection.

  2. Preheat the oven to 350 degrees.

  3. In a saucepan, heat the oil over medium-low heat. Saute the rice, stirring constantly, until golden 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. Pour in the stock or water and 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, 30 to 40 minutes. Stir and serve hot.

  4. This recipe yields ?? servings.


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