This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes such as Pollo en Mole Poblano.
- 1 cup chicken stock
- 2 tbsp. canola oil
- 2 serrano chiles, halved lengthwise, seeds removed
- 2 cloves garlic, minced
- 1⁄2 small white onion, minced
- 2 cups long-grain white rice
- 1 cup frozen, thawed peas
- 1 (15-oz.) can whole peeled tomatoes in juice
- Kosher salt and freshly ground black pepper, to taste
- Place stock and tomatoes with juice in a blender, and puree until smooth; set tomato mixture aside.
- Heat oil in a 4-qt. saucepan over medium-high heat. Add chiles, garlic, and onion, and cook, stirring, until soft, about 4 minutes. Add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture and peas, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all the liquid, about 15 minutes. Remove rice from heat, and gently fluff with a fork before serving.