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1
In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer.
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2
Hold warm.
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3
In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil.
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4
When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
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5
Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit.
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6
Add the garlic, salt and pepper and stir to combine.
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7
Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid.
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8
Do this 3 to 4 times, and then add the rest of the liquid.
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9
Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
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10
Add the lime juice and cilantro and stir to combine.
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11
Place in serving bowl and garnish with the pepitas.
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12
In a small Dutch oven over medium-high heat, add the oil.
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13
When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes.
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14
Add the garlic and cook 1 minute more.
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15
Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes.
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16
Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
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17
Add the chiles and pepper and simmer for 5 to 6 minutes.
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18
Puree in a blender, or with a stick blender, and add the lime juice.
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19
Adjust to taste for salt and pepper.
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20
Refrigerate for up to 1 week.
