Mexican Rice II
Source and licence
"Mexican Rice II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mexican_Rice_II, revision 4512964), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mexican_Rice_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4512964
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- Sauté garlic, onions, and red chile in oil over medium heat for about 1 minute.
- Add in the rice and stir frequently until rice begins to brown.
- 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.
- Add chicken stock and chile sauce mixture to rice and bring to a boil.
- Reduce heat and bring rice to slow simmer. Cook for 25–30 minutes with the lid on.
- Remove lid and fluff rice with a fork.