-
1
Preheat the oven to 350 degrees F.
-
2
Heat the oil in a medium heavy saucepan or skillet over medium-low heat.
-
3
Saute the rice, stirring constantly, until golden brown and crackling, about 5 minutes.
-
4
Add the onions and serranos and cook until the onions just soften.
-
5
Then add the garlic and saute until the aroma is released, about 1 to 2 minutes.
-
6
Pour in the hot stock or water and warm Red Tomato Salsa, mixing well to combine.
-
7
Transfer to a 4-quart baking dish or casserole.
-
8
Cover with foil and bake until the liquid is absorbed and the rice is tender, about 30 to 40 minutes.
-
9
Stir, remove serrano chiles if desired, and serve hot.
-
10
* To rinse rice, place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes.
-
11
(If you use a colander, the starch remains on the rice, leaving it sticky.)
-
12
2 tablespoons vegetable oil
-
13
1 medium onion, thinly sliced
-
14
4 cups diced canned Italian plum tomatoes
-
15
1 cup tomato juice
-
16
2 garlic cloves, peeled
-
17
1 large jalapeno chile, stemmed, seeded if desired
-
18
1 teaspoon salt
-
19
Heat the vegetable oil in a medium skillet over medium heat.
-
20
Cook the onions until soft, about 10 minutes.
-
21
Transfer to a food processor fitted with the metal blade or a blender.
-
22
Add the tomatoes, tomato juice, garlic, and jalapeno and puree, in batches if you are using a blender, until smooth.
-
23
Pour into a saucepan, and add the salt.
-
24
Bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes.
-
25
Adjust the seasonings.
-
26
Set aside to cool for table salsa or use warm for rice or chilaquiles.
-
27
Store in the refrigerator 2 to 3 days or in the freezer for weeks.
