Categories:Viewed: 54 - Published at: a year ago

Ingredients

  • 1/3 cup vegetable oil
  • 3 cups long-grain rice, rinsed*
  • 1 medium onion, chopped
  • 5 serrano chiles, or to taste, stemmed and seeded
  • 2 garlic cloves, chopped
  • 3/4 cup hot chicken stock, vegetable stock, or water
  • 3 cups warm Red Tomato Salsa, recipe follows

Method

  • Preheat the oven to 350 degrees F.
  • 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.
  • * 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.)
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 4 cups diced canned Italian plum tomatoes
  • 1 cup tomato juice
  • 2 garlic cloves, peeled
  • 1 large jalapeno chile, stemmed, seeded if desired
  • 1 teaspoon salt
  • Heat the vegetable oil in a medium skillet over medium heat.
  • Cook the onions until soft, about 10 minutes.
  • Transfer to a food processor fitted with the metal blade or a blender.
  • Add the tomatoes, tomato juice, garlic, and jalapeno and puree, in batches if you are using a blender, until smooth.
  • Pour into a saucepan, and add the salt.
  • Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes.
  • Adjust the seasonings.
  • Set aside to cool for table salsa or use warm for rice or chilaquiles.
  • Store in the refrigerator 2 to 3 days or in the freezer for weeks.
  • Yield 1 1/2 quarts