4 green chilies, skinned, seeds removed, chopped
2 c. long-grain white rice
2 tbsp. butter or oil
1 onion, chopped fine
2 cloves garlic, minced
4 c. stock (chicken or beef)

Saute rice in butter until golden brown. Add onion and cook until soft. Be careful not to let rice burn. Mix chilies, garlic and a little stock. Add to rice and cook 5 more minutes. Add the rest of stock. Transfer to a baking dish. Cover and bake at 350 degrees for 45 minutes. Fluff with fork before serving.