Mexican Red Rice

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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Makes: 4 cups
  • Prep: 20 mins
  • Cook: 22 mins
  • Stand: 5 mins

Mexican Red Rice

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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, for 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.

Roasted Salsa Roja

Directions

  1. Preheat broiler. In a large bowl combine tomatoes, onion, garlic and chile pepper; toss with just enough of the oil to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly.
  2. Broil 5 to 6 inches from 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.
  3. Transfer roasted vegetables and their cooking juices to a food processor; pulse with several on/off turns until all ingredients are coarsely chopped. Add cilantro, lime juice, and sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill for up to 3 days

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Mexican Red Rice)

  • Per serving:
  • 166 kcal ,
  • 4 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 323 mg sodium ,
  • 29 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 4 g pro.
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