1/3 cup vegetable oil
3 cups long grain rice, rinsed*
1 medium onion, chopped
5 Serrano chilis, or to taste, stemmed, seeded if desired
2 garlic cloves, chopped
3/4 cup chicken stock, vegetable stock or water
3 cups fresh red tomato salsa
Optional: 1 can black beans, strained and rinsed
Preheat the oven to 350°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.
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.
Remove from oven and fluff with a fork. If you are adding beans, add to hot rice and gently stir to combine.
*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).
Serve with Socalo’s Chicken Poblano Enchiladas
Copyright © 2021, Mary Sue Milliken and Susan Feniger, www.bordergrill.com