Cookbook:Mexican Rice II

Ingredients

 * 1 cup uncooked white rice
 * 1 fresh red chile, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)
 * 5 tbsp Ancho Enchilada Sauce, strained through a medium mesh
 * 1 ⅔ cups chicken broth
 * 4 cloves of garlic, peeled and crushed
 * ½ small onion, peeled and finely diced
 * 1 tablespoon oil or lard

Procedure

 * 1) Sauté garlic, onions, and red chile in oil over medium heat for about 1 minute.
 * 2) Add in the rice and stir frequently until rice begins to brown.
 * 3) Mix chicken stock and chile sauce in another saucepan and bring to a boil. When mixed, make sure liquid mixture equals out to 2 cups of liquid.
 * 4) Add chicken stock and chile sauce mixture to rice and bring to a boil.
 * 5) Reduce heat and bring rice to slow simmer. Cook for 25–30 minutes with the lid on.
 * 6) Remove lid and fluff rice with a fork.