Ingredients
- 1 large chile ancho, stemmed, seeded and deveined
- 2 ½ teaspoons vegetable oil
- 1 small onion, diced
- 2 small cloves garlic, peeled and minced
- 1 ½ cups chicken broth, homemade or low-sodium canned
- 1 teaspoon salt, plus more to taste
- 1 cup medium-grain rice
- Nutritional Information
Nutritional analysis per serving (4 servings)
254 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 0 milligrams cholesterol; 1171 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Tear the chili into flat pieces and toast in a heavy skillet over medium heat, pressing firmly with a spatula until it cracks, blisters and changes color, about 45 seconds per side. Place in a bowl and cover with boiling water. Weight with a plate to keep the pieces submerged, and let stand for 30 minutes. Drain and place in a blender jar.
- Heat 1 teaspoon of oil in a small skillet over medium heat. Add the onion and cook, stirring frequently, until browned, about 7 minutes. Add the garlic and cook 2 minutes. Scrape into the blender and add 1/2 cup of broth. Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan. Stir in the salt and remaining broth. Set over low heat.
- Combine 1 1/2 teaspoons of oil and the rice in a deep pot over medium heat. Stir frequently until the rice is light brown, about 7 to 10 minutes. Carefully add the broth mixture — it will spatter — stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes. (More broth may be required to make the rice tender; add 1/4 cup at a time and continue cooking.) Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm. Season with additional salt if needed.
1 hour 15 minutes
Dining and Cooking