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
Directions
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.)
Red Tomato Salsa:
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
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By weirleader
Washougal, WA
on February 02, 2011
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This wasn't bad, but I just realized I didn't follow the recipe quite right -- I actually left out the 3/4 cup of chicken stock entirely. But, strangely, the moisture was fine. My issue with this was just that it was too 'tomato-y'... reminded me of eating pasta. Maybe that's the point, but it's just not to my taste.
I also substituted a couple of jalapenos for the serranos, which may have cost me some spice; still, I would advise leaving in some seeds if you want 'kick'.
To sum up, it tasted fine -- I just don't know that I cared for the balance of flavors.
By jonata1
Los Olivos, CA
on January 29, 2011
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I have tried this recipe twice because I thought I might have made a mistake. I followed the instructions exactly and each time the rice has come out tender on the outside and uncooked on the inside. I'm thinking the amount of chicken broth should read 3 3/4 cups instead of 3/4 c. The second time I had to add much more liquid and increased the cooking time and temp so the texture isn't what I would have hoped for. But the flavor of this dish is amazing!
By torba98_11829804
Milpitas, CA
on February 19, 2010
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Followed recipe exacrly. I then let the rice become room temp. Meanwhile, I cleaned/deveined large shrimp (10-12 lb, cubed and roasted with olive oil and garlic. When completed, filled a butter lettuce piece with the rice and shrimp! The rice was a great texture and blended well with shrimp. Was enjoyed by everyone!.
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