Mexican Red Rice Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Vegetable oil,
3 cup: 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 cup: Red Tomato Salsa, (recipe
Follows),
Directions:
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.
TOO HOT TAMALES SHOW#TH6325
Source from luhu.jp
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.
TOO HOT TAMALES SHOW#TH6325
Source from luhu.jp
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