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| 1/3 Tasse | vegetable oil |
| 3 Tasse | Long- grain rice, , rinsed |
| 1 mittel | Onion chopped |
| 5 | Serrano chiles, or to taste, stemmed, , seeded if desired |
| 2 | cloves garlic chopped |
| 3/4 Tasse | Chicken stock, vegetable stock, , or water |
| 3 Tasse | Red tomato salsa, |
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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.
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