Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

Ingredients

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

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