1. Heat the oil in a sauce pan over medium heat. Add the rice, stirring occasionally until golden and crackling, about 5 minutes.
2. Add the onion and serrano chili peppers and cook until the onions just soften. Add the garlic and cook 1 minute more. Add the stock and salsa and mix to combine.
3. Transfer to a 4 quart baking dish, cover with foil and bake until the liquid is absorbed and the rice is tender, about 30-40 minutes
4. Stir and serve hot.
Serving Size: 16 ounces