Spanish Rice 2

Name: Spanish Rice 2
Ingredients: 13 cup vegetable oil; 3 cups long grain rice, rinsed; 1 medium onion, chopped; 5 serrano chilies, seeded and chopped; 2 garlic cloves, chopped; 2 cups chicken stock; 1 (15 ounce) can diced tomatoes; 2 (8 ounce) cans tomato sauce; 1 large jalapeno pepper, chopped; 2 teaspoons salt

10 ingredients

9 steps

Ingredients

13 cup vegetable oil
3 cups long grain rice, rinsed
1 medium onion, chopped
5 serrano chilies, seeded and chopped
2 garlic cloves, chopped
2 cups chicken stock
1 (15 ounce) can diced tomatoes
2 (8 ounce) cans tomato sauce
1 large jalapeno pepper, chopped
2 teaspoons salt

Directions

1

Preheat oven 350F.
2

In a saucepan, heat the oil over medium low heat.
3

Saute the rice, stirring constantly, until golden 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.
6

Pour in the stock, diced tomatoes, tomato sauce, jalapeno, and salt, mixing well to combine.
7

Transfer to a baking dish or casserole.
8

Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes.
9

Stir and serve hot.