Red or Green Rice

Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. Drain.

In a saucepan over high heat, warm the oil. Add the onion and garlic and sauté until golden, about 5 minutes. Add the rice and sauté for 5 minutes longer. Pour in the chicken stock.

For red rice, add the red salsa and serrano chilies; for green rice, add the green salsa and poblano chilies. Bring to a boil. Reduce the heat to low, cover and cook until the stock is absorbed, about 20 minutes.

Remove from the heat and let stand, covered, for a few minutes. Fluff with a fork and serve.