- 1 tablespoon vegetable oil
- ½ cup chopped onion (1 medium) (we went with the ½ cup measurement and we used a yellow onion)
- 2 cloves garlic, minced
- 1 teaspoon ground ancho chile pepper
- ¼ teaspoon kosher salt
- 1 cup long grain rice
- 1 (14.5 ounce) can reduced-sodium chicken broth or vegetable broth (we used reduced-sodium chicken broth)
- ¾ cup Roasted Salsa Roja or purchased salsa (we used the Roasted Salsa Roja)
- ¼ cup water
- ½ cup finely snipped fresh cilantro (we minced our cilantro)
- Take a medium-sized saucepan out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the onion, garlic, ancho chile pepper and the salt. Stir constantly for 2 minutes before adding in the rice, continuing to stir for an additional minute. Add in the broth, Roasted Salsa Roja, and the water. Bring the dish to a boil, turning the heat down afterwards so it’s at a simmer. Put the lid on the saucepan and simmer for 20 minutes or until the rice is tender.
- Take the saucepan off the heat, taking the lid off afterwards. Cover the top with a clean kitchen towel and put the lid back on afterwards. Don’t mess with the saucepan at all for 5 minutes so the towel can absorb any excess moisture. Take the towel and lid off and add the cilantro into the rice, using a fork to mix everything together and help fluff the rice.
Supposed to serve 6 (2/3 cup per serving)
When we first took a bite of this, honestly we thought it was bland but when we added a little extra salt, it really brought the flavors out. We kept coming back to nibble on it before dinner, because it was just that good !
Recipe source unknown.
Take care everybody !