[I paraphrase] Saute the rice in the fat until browned. Add onions, saute 'til soft. Don't burn the rice. Puree the chiles and garlic [now why must one chop 'em first? no reason, IMO] w/some of the stock until smooth. Add to the rice and keep cooking over low heat for 5 min. Add remaining stock, stir, cover and cook (transfer to a larger pot/dish if needed, re: rice expands) at 350 F. for 45 minutes.
Give it a whirl...and my apologies to the blatent theft of this recipe.
Peace, Hendrix, and Chiles.......

From: Dave DeWitt and Nancy Gerlach'sThe Fiery Cuisines
Posted By: Rael64< Via:Chile Head Mailing List
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