0
0
00Ingredients
-
2 ounces butter
-
2 cups long-grain white rice
-
1 onion, chopped fine
-
2 cloves garlic, minced
-
2 red New Mexican chile pods, seeds and stems removed, soaked in hot water to hydrate them
-
4 1/2 cups chicken stock
Instructions
Preheat the oven to 350°F.
In a sauce pan, melt the butter over medium heat and saute the rice until golden brown, stirring often. Add the onion and saute until soft, about 3 minutes, taking care that the rice does not burn. In a blender, puree the garlic, chile, and 1/2 cup of stock. Add this to the rice and stir. Add the remaining stock to the rice, bring to a boil, and transfer to a deep glass baking dish. Cover and bake for 45 minutes, removing the lid during the final 10 minutes. Fluff with a fork and serve.
| Servings |
| 6 |
|
|
|
Here is one of our favorite ways to cook rice. The style is from the Middle East, but the chile transforms the dish into a favorite New Mexican accompaniment. Believe it or not, some people serve salsa over this rice!
Ingredients
InstructionsPreheat the oven to 350°F. In a sauce pan, melt the butter over medium heat and saute the rice until golden brown, stirring often. Add the onion and saute until soft, about 3 minutes, taking care that the rice does not burn. In a blender, puree the garlic, chile, and 1/2 cup of stock. Add this to the rice and stir. Add the remaining stock to the rice, bring to a boil, and transfer to a deep glass baking dish. Cover and bake for 45 minutes, removing the lid during the final 10 minutes. Fluff with a fork and serve.
|
