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Mexican Rice II

Mexican Rice II — a rice recipe, 7 ingredients.

Rice

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup uncooked white rice
  • 1 fresh red chile, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)
  • 5 tbsp Ancho Enchilada Sauce, strained through a medium mesh
  • 1 ⅔ cups chicken broth
  • 4 cloves of garlic, peeled and crushed
  • ½ small onion, peeled and finely diced
  • 1 tablespoon oil or lard

Steps

  1. Sauté garlic, onions, and red chile in oil over medium heat for about 1 minute.
  2. Add in the rice and stir frequently until rice begins to brown.
  3. Mix chicken stock and chile sauce in another saucepan and bring to a boil. When mixed, make sure liquid mixture equals out to 470 ml of liquid.
  4. Add chicken stock and chile sauce mixture to rice and bring to a boil.
  5. Reduce heat and bring rice to slow simmer. Cook for 25–30 minutes with the lid on.
  6. Remove lid and fluff rice with a fork.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0