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Ancho Chile Red Rice

Source: Fine Cooking - Issue 35
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Active Time:  25 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 8
This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.
4 medium to large dried ancho chiles, stemmed and seeded
4 cloves garlic, chopped
4 1/2 teaspoons unsalted butter
1/3 cup blanched, slivered almonds
3 tablespoons olive oil
1 1/2 cups long-grain rice
1/3 cup finely chopped onion
1 3/4 cups homemade or low-salt canned chicken stock
2/3 cup milk
1 1/4 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup sour cream (optional)
1 avocado, peeled and sliced (optional)
Ancho Chile Red Rice Recipe at
Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 min. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 min.; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside.

Melt 1 1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside.

Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 min. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 min. Add the stock, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 min. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 min. Serve with a dollop of the sour cream and the avocado slices.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 271
Fat. Total: 11g
Fiber: 3g
Carbohydrates, Total: 36g
Sodium: 418mg
% Cal. from Fat: 37%
Cholesterol: 7mg
Protein: 7g
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