Oven Spanish Rice

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  3/4 c vegetable oil
• 12 oz diced onion
• 5 pound bag long grain, enriched white rice
• 4 quarts of chicken stock
• 32 oz of Herdez salsa verde, mild
• ▢1.5 tsp salt
• 1/3 c cumin 
• 1/3 c granulated chicken with tomato flavor bouillon
• 8 cloves garlic, minced
• 12 oz frozen mixed vegetables, optional (peas, carrots, green beans, and corn)
• 1 bunch cilantro, minced, optional
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Rinse rice in cool water until it runs clear. Heat oil on med heat until shimmering. Add onion and cook a few minutes until translucent. In a full size aluminum steam tray pan, add sauteed onions with oil and rinsed rice (rice will pop if still wet), and bake at 350 until toasted, fragrant, and opaque (15 minutes or so). 

Add bouillon, cumin, salt, and garlic, and bake another 10 minutes or so.

While seasoned rice is toasting, bring chicken stock and salsa verde to a boil on the stove. Add all at once to rice, stir thoroughly to combine and add frozen veggies if using. 

Bake at 325 for 45-50 minutes. Fluff immediately and then let stand for at least 30 mins. Toss with minced cilantro and serve.