Rice Cooked with Ancho Chili

By á-47

Ingredients

• 3/4 cup long-grain white rice
• 2 ancho chilies, seeds and ribs removed
• 1 cup water or chicken broth
• 3 Tbsp. vegetable oil
• 1/4 cup finely chopped white onion
• salt, to taste

Preparation

Step 1

Put the rice in a bowl and cover with hot water for 5 minutes. Rinse well and set aside to drain.

Lightly toast the anchos on a comal or cast iron skillet for a few seconds on each side (careful not to burn them or they will be bitter). Put in a bowl and cover with hot water or chicken broth and let soak until softened, about 15 minutes. Remove from water and cut into thin strips. Save the soaking liquid.

Heat the oil in a heavy-bottomed saucepan or deep skillet. Add the dry rice and stir until all the grains have been coated in a bit of oil. Add the onion and continue frying over medium heat until the rice starts to brown lightly, about 5 minutes.

Add the water, ancho chilies, salt, and 1/2 cup of the soaking liquid to the rice. Cook, covered, on low heat until all the liquid has been absorbed, about 12-15 minutes.

Take off heat, set aside and leave covered for a few minutes. Give the rice a stir to fluff it up before serving.