Mexican red rice

Yield: 4 servings

Measure Ingredient
⅓ cup Vegetable oil
3 cups Long grain rice, rinses
1 medium Onion, chopped
5 \N Serrano chiles, or to taste,
\N \N Stemmed, seeded if desired
2 \N Garlic cloves, chopped
¾ cup Chicken stock, vegetable
\N \N Stock, or water
3 cups Red Tomato Salsa (recipe
\N \N Follows)

Preheat the oven to 350 degrees. Heat the oil in a medium heavy saucepan or skillet 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 the 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, 3040 minutes. Stir and serve hot.


Similar recipes