Mexican Rice II
This Mexican rice gets its color and warmth from strained ancho enchilada sauce stirred into the cooking broth, rather than from tomato. The grains are toasted with garlic, onion and red chile until they start to brown, which keeps them separate and nutty once the liquid goes in. The result is a savory, gently spiced side that suits tacos, grilled meat or a plate of beans.
Instructions
Warm the oil or lard in a saucepan over medium heat. Add the garlic, onion and red chile and cook for about 1 minute, stirring so nothing scorches.
Stir in the rice and keep stirring often until the grains begin to brown. This toasting step gives the finished rice its color and a nutty edge.
In a second saucepan, combine the chicken broth and the strained ancho enchilada sauce and bring the mixture to a boil. Check that the liquid measures 2 cups in total before you use it.
Pour the hot liquid over the rice and bring it back to a boil. Lower the heat until the rice is at a slow simmer.
Cover the pan and cook for 25 to 30 minutes. Remove the lid and fluff the rice with a fork before serving.
Make it personal.
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