The Everything Hot Sauce Book by Anglea Garbes

Author:Anglea Garbes
Language: eng
Format: mobi, epub
ISBN: 9781440530654
Publisher: F+W Media, Inc.
Published: 2012-12-23T17:00:00+00:00

INGREDIENTS | SERVES 4

¾ cup long-grain white rice

2 ancho chilies, seeds and ribs removed

1 cup water or chicken broth

3 tablespoons vegetable oil

¼ cup finely chopped white onion

Salt, to taste

Spicy Green Rice

Another nice way to introduce a bit of spice into a meal is through a side dish. Serve this alongside grilled chicken or fish.

Cover the rice with hot water and let soak for 5 minutes. Rinse well and set to drain.

Heat the oil in a heavy-bottomed saucepan or deep skillet. Add the dry rice and stir until all the grains have been coated in a bit of oil. Add the onion and 1 clove of garlic and continue frying over medium heat until the rice starts to brown lightly, about 5 minutes.

Purée the chilies, tomatillos, and garlic clove with ¼ cup of the water in a blender. Stir the mixture into the rice and fry for a few minutes more, stirring to prevent burning, until the moisture has been mostly absorbed.

Add the remaining water, salt, and cilantro and cook over medium heat until all the liquid has been absorbed, about 12–15 minutes.

Take off heat, set side and leave covered for a few minutes. Give the rice a stir to fluff it up before serving.

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