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Mexican Red Rice


Serving size: 2/3cup Yield: 3 cups
Prep 20 mins Cook 20 mins Stand 5 mins
Mexican Red Rice
Ingredients
  • 1  tablespoon  vegetable oil
  • 1/2  cup  chopped onion (1 medium)
  • 2  cloves garlic, minced
  • 1  teaspoon  ground ancho chile pepper
  • 1/4  teaspoon  kosher salt
  • 1  cup  long grain rice
  • 1 14  ounce can  reduced-sodium chicken broth or vegetable broth
  • 3/4  cup  purchased salsa
  • 1/4  cup  water
  • 1/2  cup  finely snipped fresh cilantro
Directions

1. In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, ground ancho chile pepper, and salt; cook for 2 minutes. Stir in uncooked rice; cook and stir for 1 minute. Add broth, Roasted Salsa Roja, and the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender.

2. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork.

3. Roasted Salsa Roja Preheat broiler. In a large bowl, combine 3 medium quartered and cored tomatoes (about 1-1/2 pounds total), 1/3 cup chopped onion (1 small), 5 cloves garlic (peeled), and 1 halved and seeded fresh jalapeno chile pepper. Toss with 2 to 3 tablespoons vegetable oil, just enough to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly. Broil 5 to 6 inches from the heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add 1 cup snipped fresh cilantro leaves, 1/4 to 1/3 cup lime juice, and 1/2 teaspoon sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill. Makes 3 cups.

Nutrition Facts (Mexican Red Rice)
  • cal. (kcal) 166,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 29,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 972,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 93,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 323,
  • Potassium (mg) 188,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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