Preheat the oven to 350 degrees. In a saucepan, heat the oil over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot.
RED TOMATO SALSA
In a medium skillet, heat the vegetable oil over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or blender. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.
From: Mary Sue Milliken and Susan Feniger
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