These two rice dishes make colorful, tasty accompaniments to simple grilled meats and fish.
- 2 cups long-grain white rice
- 1/4 cup vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken stock
- 1 1/2 cups red salsa plus 2 or 3 fresh whole red serrano chili peppers, for red rice
- 1 cup green salsa puréed with 3 fresh poblano chili peppers, roasted and peeled, for green rice
Companion recipe: Green Salsa
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.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
371 calories; 10g total fat; 0mg cholesterol; 564mg sodium; 61g carbohydrates; 4g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.