Cookbook:Mexican Rice II

Mexican Rice II
Category	Rice recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 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

Procedure

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 2 cups 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.