Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)
Photo by Scott Phillips


  • 2/3 cup milk
  • 4 cloves garlic, chopped
  • 1/3 cup finely chopped onion
  • 1-¾ cups homemade or low-salt chicken broth
  • 4-½ tsp. unsalted butter
  • 1 tsp. dried oregano
  • 1 avocado, peeled and cut into large dice or slices (optional)
  • + 7 more ingredients
    • 1-½ cups long-grain rice
    • 3 Tbs. olive oil
    • ½ cup sour cream (optional)
    • 1-¼ tsp. kosher salt
    • 1 tsp. dried thyme
    • 1/3 cup blanched, slivered almonds
    • 4 medium to large dried ancho chiles, stemmed and seeded

Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for ...

View full recipe at Fine Cooking


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