Rice with Chiles and Herbs Recipe
1 1/2 tablespoons olive oil
1 1/2 cups short or medium grain white rice
1 small red onion, chopped
4 fresh garlic cloves, peeled and chopped
1 3/4 cups chicken stock (either purchased or homemade)*
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)****
* Learn how to make Chicken Stock - Basic Chicken Stock.
** Hatch Chile Peppers are available during the latter part of August to early September. Poblano peppers may be used in place of the Hatch Chiles.
*** Learn 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; saute 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 peppers, 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 parsley.
Makes 6 to 8 servings.