RCI-SP.001.0013.001

Mexican Rice

Name: Mexican Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked white rice; 1 unit red chile (fresh, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)); 5 tablespoon Ancho Enchilada Sauce (strained (strained in medium-mesh strainer)); 1 2/3 cups chicken broth; 4 cloves of garlic (peeled and crushed); 1/2 small onion (peeled and finely diced); 1 tablespoon oil or lard

Mexican Rice from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

uncooked white rice
1 cup
red chile
fresh, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)
1 unit
Ancho Enchilada Sauce
strained (strained in medium-mesh strainer)
5 tablespoon
chicken broth
1 2/3 cups
of garlic
peeled and crushed
4 cloves
onion
peeled and finely diced
1/2 small
oil or lard
1 tablespoon

Method

Saute 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 (make sure to strain) in another saucepan and bring to a boil.

When mixed, make sure liquid mixture equals out to 2 cups of liquid.

Add in the 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 without removing the lid.

Remove lid and fluff rice with a fork.

Mexican Rice

Ingredients

Method

What Makes This Variant Distinct