Step 1

Roast the garlic, serranos and tomatoes over a flame or on a cast iron skillet, until blistered and slightly charred, rotating as needed.

Step 2

Place the vegetables in a food processor or blender. Remove the seeds from the serranos for a milder heat. Add the onion, oregano, cumin, ancho chile and ¼ cup warm water. Blend until smooth.

Step 3

In a large saucepan or 12-inch Dutch oven, heat the corn oil over medium-high heat. Stir in the rice. Cook until the rice is golden brown and toasted, about 4 to 5 minutes, stirring constantly.

Step 4

Stir in the serrano sauce, 1 ½ cups water and chicken bouillon. Bring to a boil, stirring constantly.

Step 5

Cover, and turn the heat to the lowest setting. Cook for 20 minutes. Do not lift the lid!

Step 6

Turn the heat off and remove the lid to release the steam. Quickly replace the lid and let rest 10 minutes.

Step 7

Fluff the rice with a fork and salt and pepper, if desired. Serve warm.