Prep: 10 min Cook: 15 min

Ingredients:

1/3 cup vegetable oil
3 cups long grain rice, rinse
1 medium onion, chopped
5 serrano chiles, or to taste, stemmed, seeded if desired
2 garlic cloves, chopped
3/4 cup chicken stock, vegetable stock or water
3 cups Roasted Tomato Salsa
Preheat the oven to 350°F.

Directions:

Heat the oil in a medium heavy saucepan or skillet over medium-low heat. Sauté 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 sauté until the aroma is released. Pour in the stock or water and 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.

Makes 6–8 servings