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.
Rice with Chiles and Herbs Recipe: https://whatscookingamerica.net/karencalanchini/ricechiles.htm