I am not finding many recipes using Morelos' rice from Mexico, so I have been testing and substituting it in recipes calling for standard long grain white rice. Fresh green chili was used in place of canned. From our local newspaper, source unknown.
Rinse the rice until the water starts to run clear. Set aside to drain thoroughly.
Place the onion, garlic and whole tomatoes on a cookie sheet and BROIL until skin begins to char. (Watch the garlic carefully, as it will finish broiling first.) Immediately place the vegetables in a clean paper bag, close up and sweat for 15-20 minutes or until the skin is loosened.
Remove the peel from the garlic and mince. Remove the skin from the tomatoes and onions and chop into bite size pieces.
Preheat oven to 350 degrees.
In an oiled 2 quart ovenproof casserole dish combine all the ingredients except for the parsley and cilantro.
Bake, covered until the rice grains are tender and liquid absorbed, approximately 45 minutes.
Fluff rice with fork and garnish with the parsley and cilantro. Season with salt and freshly ground black pepper to taste.