|
Makes about 6 cups, serving 6 to 8
Ingredients
-
2 tbs vegetable or olive oil
- 2 C rice, preferably medium grain
- 2 C Roasted Jalapeņo-Tomato Salsa
| - 1-1/2 C hot, rich-tasting chicken broth or water
-
1
tsp salt
-
1/2
C chopped fresh cilantro
|
Directions
Heat the oven to 350 degrees. In a
3-quart, ovenproof saucepan, heat the oil over medium. Add
the rice and cook, stirring regularly, until almost all the
grains have turned from translucent to milky white and have
begun to brown, about 5 minutes. Add the salsa and stir for 1
minute, then add the broth or water and salt. Bring to a
boil, stir once and scrape down any grains of rice that are
clinging to the side of the pan.
Cover tightly and bake for 25
minutes. Remove from the oven, uncover and test a few rice
grains. They should be just about tender at the core (if
they're not, return the pan to the oven for a few minutes
longer). Re-cover the pot and let stand off the heat on the
back of the stove for 5 to 10 minutes to finish the cooking.
Uncover, sprinkle with the cilantro and use a fork to fluff
everything together—there will be a layer of tomato
that's risen to the top that you'll need to mix back in.
Back to Recipes
Page
|
