Red Chile Pilaf

Ingredients

• 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.