You may also like
Categories:
vegetable oil long grain rice onion Serrano chiles garlic chicken stock Red Tomato Salsa vegetable oil onion Italian plum tomatoes tomato juice garlic jalopeno chile salt
Viewed: 38 - Published at: 5 years agoIngredients
- 1/3 cup vegetable oil
- 3 cups long grain rice, rinses
- 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 Red Tomato Salsa (recipe follows)
- 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 jalopeno chile, stemmed, seeded if desired
- 1 teaspoon salt
Method
- 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 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, 3040 minutes.
- Stir and serve hot.
- Heat the vegetable oil in a medium skillet over moderate heat.
- Cook the onions until soft, about 10 minutes.
- Transfer to a food processor fitted with the metal blade, or a blender.
- Add the remaining ingredients except salt and puree, in batches if you are using a blender, until smooth.
- Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible.
- Pour into a saucepan, and add the salt.
- Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes.
- Adjust seasoning and serve as dipping sauce for chips or use in other recipes.
- Yield: 1 1/2 quarts
