Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium heavy saucepan or skillet over medium low heat.

Saute the long grain rice, stirring constantly, until golden brown and crackling, about 5 minutes.

Add the chopped onion and serrano chiles and cook until the onions just soften.

Add the chopped garlic and saute until the aroma is released.

Pour in the chicken stock or water and red tomato salsa, mixing well to combine.

Transfer the mixture to a 4 quart baking dish or casserole.

Cover the dish with foil.

Bake until the liquid is absorbed and the rice is tender, approximately 30 to 40 minutes.

Stir the red rice.

Serve hot.

To rinse the rice: Place the rice in a large bowl and rinse under cold running water for 5 minutes.