Charred Ancho Mexican Red Rice has a mellow chile flavor and vivid hue which highlights the smokey, slightly sweet and garlicky flavors of our Garlic Ancho Chile Paste. This spicy rust colored Mexican red rice is complex and filling and can be served as a main, as a side dish to slow roasted meat, or as a starch base. Ancho chiles are ubiquitous in Mexican cuisine, we love their mild fruity flavor and always keep a large quantity on hand. Prolific Mexican cookbook author Rick Bayless, from whom this recipe is adapted, describes the flavor of anchos as “sweet dark cherries, prunes, and fresh tobacco." Charred Ancho Mexican Red Rice is an unusual rice dish, and one that has the benefit of being quick to make and can be easily made ahead, perfect for entertaining.
Yield: About 3 cups cooked rice, serves 6-8
- 1 large onion, finely diced
- 2 tablespoons olive oil
- 2 cups long grain white rice
- 3 1/3 cups chicken or vegetable broth (unsalted)
- 1/3 cup garlic ancho chile paste
- 1 teaspoon kosher salt
- In a medium pot, saute the onions with olive oil on high heat until starting to brown, approximately 5 minutes.
- Add the rice and cook for an additional 2 minutes, stirring constantly.
- Pour in the chicken broth, garlic ancho chile paste, and salt. Stir until the chile paste is evenly distributed throughout the rice mixture.
- Once the ingredients are evenly mixed, cover the pot and bring to a boil. Once boiling, turn the heat to low and cook, covered for approximately 18 minutes. The rice will be done when it is fluffy and cooked through and the liquid has evaporated.
- For tips on fixing imperfect rice, check out this article.