Ancho Rice
Ingredients:
2 cups long-grain or extra-long grain white rice
3 dried Ancho peppers
1 medium jalapeño pepper
1 medium bunch fresh cilantro
1/4 large white onion
4 cloves garlic
Juice of two limes
3 Tablespoons tomato paste
1 Tablespoon chicken bouillon powder
2 cups low-sodium chicken broth, divided
1/2 cup dry sherry
1/2 teaspoon kosher salt, plus more as needed
Fresh ground black pepper to taste
2 Tablespoons vegetable oil
3 dried Ancho peppers
1 medium jalapeño pepper
1 medium bunch fresh cilantro
1/4 large white onion
4 cloves garlic
Juice of two limes
3 Tablespoons tomato paste
1 Tablespoon chicken bouillon powder
2 cups low-sodium chicken broth, divided
1/2 cup dry sherry
1/2 teaspoon kosher salt, plus more as needed
Fresh ground black pepper to taste
2 Tablespoons vegetable oil
Directions:
Place 2 cups of rice in a large bowl and add enough cold water to cover by at least one inch. Move the rice around gently with your hand to help shake off the excess starch. Drain the rice and repeat adding water, moving the rice around, and draining at least five more times until the water runs mostly clear. Drain and let sit in the strainer until ready to use.
Rehydrate the ancho peppers in warm water until they are soft. Simmering them on low heat in a small saucepan will make them usable in minutes. Otherwise, let them soak for a few hours.
In the bowl of your food processor or blender:
Remove the ribs and seeds from ancho peppers and jalapeño peppers (or keep them in if you want a spicier rice). Chop them up a bit. They're going to be blended smooth, so a large dice is fine..
Roughly chop the leaves and tender stems from a bunch of fresh cilantro until you have 1 cup. Toss them into the processor.
Add white onion, garlic, chicken bouillon, 1 cup of the chicken broth, 1/2 teaspoon kosher salt, and a pinch of black pepper.
Blend or process in 30-second intervals, scraping down the sides of the jar as needed, until mostly smooth. Strain the cilantro mixture into a medium bowl, pressing against the solids with a flexible spatula, until you have 1 1/2 cups liquid.
Then:
Heat 2 tablespoons of vegetable oil in a medium pot or Dutch oven over medium heat until shimmering.
Add the rice and cook, stirring occasionally, until lightly toasted, about 5 minutes.
Add the tomato paste and cook it in until is is completely mixed into the rice.
Add the cilantro liquid and stir to combine.
Bring to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, 2 to 3 minutes.
Add the sherry and the remaining cup of chicken broth and stir to combine.
Increase the heat to high and bring to a boil.
Cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.
Uncover and lightly fluff the rice with a fork.
Juice the limes into the pot and stir it in to the rice.
Remove the pot from the heat, cover again, and let sit for about 5 minutes.
Stir in additional fresh cilantro leaves to taste. Season as needed.
Rehydrate the ancho peppers in warm water until they are soft. Simmering them on low heat in a small saucepan will make them usable in minutes. Otherwise, let them soak for a few hours.
In the bowl of your food processor or blender:
Remove the ribs and seeds from ancho peppers and jalapeño peppers (or keep them in if you want a spicier rice). Chop them up a bit. They're going to be blended smooth, so a large dice is fine..
Roughly chop the leaves and tender stems from a bunch of fresh cilantro until you have 1 cup. Toss them into the processor.
Add white onion, garlic, chicken bouillon, 1 cup of the chicken broth, 1/2 teaspoon kosher salt, and a pinch of black pepper.
Blend or process in 30-second intervals, scraping down the sides of the jar as needed, until mostly smooth. Strain the cilantro mixture into a medium bowl, pressing against the solids with a flexible spatula, until you have 1 1/2 cups liquid.
Then:
Heat 2 tablespoons of vegetable oil in a medium pot or Dutch oven over medium heat until shimmering.
Add the rice and cook, stirring occasionally, until lightly toasted, about 5 minutes.
Add the tomato paste and cook it in until is is completely mixed into the rice.
Add the cilantro liquid and stir to combine.
Bring to a simmer and cook, stirring occasionally, until most of the liquid is absorbed, 2 to 3 minutes.
Add the sherry and the remaining cup of chicken broth and stir to combine.
Increase the heat to high and bring to a boil.
Cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.
Uncover and lightly fluff the rice with a fork.
Juice the limes into the pot and stir it in to the rice.
Remove the pot from the heat, cover again, and let sit for about 5 minutes.
Stir in additional fresh cilantro leaves to taste. Season as needed.
Notes:
Top with melted cheese, sour cream, guacamole, hot sauce, peanuts, credit cards, paperback books, and any other completely unnecessary accoutrements.
Serve with lime wedges as a side to Mexican Turkey Meatballs with a green salad on the side.
I don't keep bouillon powder in my cupboard, but I do like "Better Than Buillon" chicken bouillon paste. Same Difference, but less salty on my palate. Your mileage may differ.
For an extra boost of flavor, use your grill or broiler to put a layer of char on the peppers. Put the warm peppers in a ziploc bag and let them rest a bit. Once they're cool, rub them under cold running water to remove the blackened skins.
Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a microwave covered with a damp paper towel. Or just eat them straight from the fridge while standing over the kitchen sink, like an animal. What's wrong with you?
Serve with lime wedges as a side to Mexican Turkey Meatballs with a green salad on the side.
I don't keep bouillon powder in my cupboard, but I do like "Better Than Buillon" chicken bouillon paste. Same Difference, but less salty on my palate. Your mileage may differ.
For an extra boost of flavor, use your grill or broiler to put a layer of char on the peppers. Put the warm peppers in a ziploc bag and let them rest a bit. Once they're cool, rub them under cold running water to remove the blackened skins.
Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a microwave covered with a damp paper towel. Or just eat them straight from the fridge while standing over the kitchen sink, like an animal. What's wrong with you?
Chipotle Chicken Taco Filling
Chicken Tikka Masala
Cranberry Salsa
Baked Chicken Thighs
Coffee Creamer
Spicy Rum Guava Glaze
Lemon Poppy Seed Scones
Ginger Chicken Meatballs with Spicy Pickles
Carne Picada
Pineapple Salsa
Seasoned Salt
Masala Rice
Carol's Carrot Cake
Tequila Lime Chicken
Buffalo Chicken Meatballs
Sam's Cioppino
Raspberry Brie Puff Pastry
Chicken Gallaba
Roasted Salsa Verde
Magic Squares
Honey Cumin Stuffed Peppers
Red Lentil Dahl with Mushrooms