NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- rice, uncooked white1 cup
- red chilli, fresh, seeded and finely diced; or 1 rehydrated dehydrated chile1 piece
- ancho enchilada sauce, strained through a medium mesh5 tbsp
- chicken stock1 2/3 cup
- garlic, peeled and crushed4 clove
- onion, small, peeled and finely diced1/2 piece
- oil, or lard1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
Region evidence: recipe text — “Mexican Rice II”
