MEXICAN RICE PILAF WITH PASILLA CHILE

Mexican Rice Pilaf with Pasilla Chile image

For years I have had the trouble of my rice coming out too wet and soft and all stuck together. By reducing the ratio of water to rice from 2:1 to 1.5:1 and reducing the cooking time from 20 minutes to 15 minutes, as well as rinsing the starch off the rice and toasting it, I've found a consistency I really enjoy. Don't be surprised if the bottom burns a little; I like to scrape up the crunchy bits at the bottom into the rice for some texture, but this is optional.

Provided by Alan Belanich

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 47m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
1 cup long-grain rice, rinsed and drained
1 onion, diced
1 dried pasilla chile pepper, chopped
½ teaspoon ground cumin
1 ½ cups water
½ teaspoon chicken soup base (such as Better than Bouillon®)
salt and ground black pepper to taste

Steps:

Heat oil in a small saucepan over medium heat. Cook and stir rice in the hot oil until toasted, 6 to 7 minutes. Add onion; cook, stirring often, until soft, 5 to 8 minutes. Stir in pasilla chile and cumin; toast for 2 minutes. Add water, chicken soup base, salt, and pepper; bring to a boil. Stir one last time, cover, and cook for 7 minutes on medium heat. Reduce heat to low and cook for 7 minutes more.
Remove saucepan from heat and let rice sit, covered, for 10 minutes. Fluff with a fork.

Nutrition Facts : Calories 220 calories, Carbohydrate 43.4 g, Cholesterol 0.2 mg, Fat 3 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 145.5 mg, Sugar 2.5 g