ARROZ ROJO (RED CHILI RICE)
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Tear the chili into flat pieces and toast in a heavy skillet over medium heat, pressing firmly with a spatula until it cracks, blisters and changes color, about 45 seconds per side. Place in a bowl and cover with boiling water. Weight with a plate to keep the pieces submerged, and let stand for 30 minutes. Drain and place in a blender jar.
- Heat 1 teaspoon of oil in a small skillet over medium heat. Add the onion and cook, stirring frequently, until browned, about 7 minutes. Add the garlic and cook 2 minutes. Scrape into the blender and add 1/2 cup of broth. Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan. Stir in the salt and remaining broth. Set over low heat.
- Combine 1 1/2 teaspoons of oil and the rice in a deep pot over medium heat. Stir frequently until the rice is light brown, about 7 to 10 minutes. Carefully add the broth mixture -- it will spatter -- stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes. (More broth may be required to make the rice tender; add 1/4 cup at a time and continue cooking.) Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm. Season with additional salt if needed.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 2 grams, TransFat 0 grams
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