| 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.
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