Rice, Mexican Red
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground ancho chile pepper
- 1/4 teaspoon kosher salt
- 1 cup long grain rice
- 1 14-ounce can reduced sodium chicken broth
- 3/4 cup salsa
- 1/4 cup water
- 1/2 cup finely snipped cilantro
Preparation time 20mins
Cooking time 40mins
In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, ancho chile pepper, and salt; cook for 2 minutes. Stir in uncooked rice; cook and stir for 1 minute. Add broth, salsa and water. Bring to boil; reduce heat. Simmer, covered, for about 20 minutes or until rice is tender.
Remove pan from heat. Remove lid. Cover pan with kitchen towel; replaced lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork. Makes 4 cups.