Red Rice - vegetable oil

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