Mexican Red Rice Recipe - Cooking Index
Mexican Red Rice Recipe - Cooking Index
| 1/3 cup | 78ml | Vegetable oil |
| 3 cups | 480g / 16oz | Long-grain rice - rinsed |
| 1 cup | 62g / 2.2oz | Onion - chopped (medium) |
| 5 | Serrano chiles, or to taste - stemmed, and seeded if desired | |
| 2 | Garlic cloves - chopped | |
| 3/4 cup | 177ml | Chicken stock, vegetable stock, or water |
| 3 cups | 187g / 6.6oz | Red Tomato Salsa - see * Note |
* Note: See the "Red Tomato Salsa" recipe which is included in this collection.
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 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, 30 to 40 minutes. Stir and serve hot.
This recipe yields ?? servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6325 broadcast 11-19 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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