This is a very nice Rice with Chiles and Herbs dish with simple and fresh flavors. A nice side dish with bold Mexican food.
This recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More delicious Rice Recipes.
- 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 Hatch Chile Peppers, roasted, peeled, seeded, and chopped**
- 2 teaspoons dried oregano, rubbed between your palms
- 3 medium-size tomatoes, peeled and chopped***
- 3 tablespoons parsley, coarsely-chopped (garnish)****
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.
* 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.
Categories:Chile Peppers Main Dish - Pasta, Rice & Casserole Rice Recipes Southwest Recipes Tomatoes