This recipe and photo were shared with me by
Karen Calanchini, Food
Stylist and Photographer, of
Karen says, "This is
a very nice rice dish with simple and fresh flavors. A nice side dish
with bold Mexican food."
Rice with Chiles and Herbs
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 25 min
1 1/2 tablespoons
1 1/2 cups short or medium grain white rice
1 small red onion, chopped
garlic cloves, peeled and chopped
1 3/4 cups chicken stock
Salt to taste
2 roasted Hatch
chile peppers, peeled, seeded, and chopped*
2 teaspoons dried oregano, rubbed between your hands
3 medium-size tomatoes, peeled and chopped**
3 tablespoons coarsely-chopped flat-leaf parsley (garnish)***
* Hatch Chiles
will be available during the latter part of August to early September. Poblano
peppers may be used in place of the Hatch Chiles.
How To Peel Fresh Tomatoes.
*** Cilantro may be used in place of the parsley.
You may also add 1/4 teaspoon of dried thyme along with the oregano.
Preheat oven to 350 degrees F.
In a medium (3-quart) oven-proof saucepan, heat
the olive oil. Add the rice and onion; sauté, stirring constantly, until the
grains of rice turn a milky-white and the onion is softened, approximately 5 to
6 minutes. NOTE: Do not let the rice brown.
Add the garlic and stir an additional few
seconds until the garlic becomes fragrant. Add chicken stock, salt, chile
and tomatoes; stir well. Cover the pan bring just to a boil. Remove from heat.
Place the covered pan in the oven and bake 25
minutes. Remove from oven and let stand for 5 minutes. After 5 minutes, fluff
the rice with a fork.
To serve, sprinkle the rice with chopped
Makes 6 to 8 servings.