Mexican Red Rice

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.

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 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.