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Export 10 ingredients for grocery delivery
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.
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