Rice, Mexican Red

Rice, Mexican Red

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon vegetable oil

  • ½

    cup chopped onion

  • 2

    cloves garlic, minced

  • 1

    teaspoon ground ancho chile pepper

  • ¼

    teaspoon kosher salt

  • 1

    cup long grain rice

  • 1

    14-ounce can reduced sodium chicken broth

  • ¾

    cup salsa

  • ¼

    cup water

  • ½

    cup finely snipped cilantro

Directions

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.


Nutrition

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