Red rice (tht)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| 3 | cups | Long- grain rice,, rinsed |
| 1 | medium | Onion,, chopped |
| 5 | Serrano chiles, or to taste, stemmed,, seeded if desired | |
| 2 | Garlic cloves,, chopped | |
| ¾ | cup | Chicken stock, vegetable stock,, or water |
| 3 | cups | Red tomato salsa, |
Directions
Preheat the oven to 350 degrees. In a saucepan, heat the oil 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 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.
Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6106 From: Meg Antczak <meginny@...> Date: Mon, 2 Dec 1996 09:02:55 -0500
Related recipes
- Georgetown red rice
- Green rice
- Mexican red rice
- Mexican rice (tht)
- Orange rice
- Orange rice #1
- Red bean rice
- Red bean with rice
- Red rice
- Red rice 2
- Red rice and beans
- Red rice salad
- Red rice with curried cauliflower
- Reddened rice
- Special rice
- Special rice rbtn28a
- Sweet rice
- Traditional mexican red rice
- White rice
- Yellow rice