Mexican Red Rice

Photo: flickr user Noonch

Ingredients

cup Vegetable oil

3 cups Long-grain rice rinsed

1 medium Onion chopped

5 Serrano chiles, or to taste stemmed, and seeded if desired

2 Garlic cloves chopped

3/4 cup Chicken stock, vegetable stock, or <

3 cups Red Tomato Salsa see * Note

Preparation

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 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.