Arroz Rojo (Red chili rice)

• 1 large chile ancho, stemmed, seeded and deveined
• 2 1/2 teaspoons vegetable oil
• 1 small onion, diced
• 2 small cloves garlic, peeled and minced
• 1 1/2 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon salt, plus more to taste
• 1 cup medium-grain rice

1. Tear the chili into flat pieces and toast in a heavy skillet over medium heat, pressing firmly with a spatula until it cracks, blisters and changes color, about 45 seconds per side.
2. Place in a bowl and cover with boiling water.
3. Weight with a plate to keep the pieces submerged, and let stand for 30 minutes.
4. Drain and place in a blender jar.
5. Heat 1 teaspoon of oil in a small skillet over medium heat.
6. Add the onion and cook, stirring frequently, until browned, about 7 minutes.
7. Add the garlic and cook 2 minutes.
8. Scrape into the blender and add 1/2 cup of broth.
9. Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan.
10. Stir in the salt and remaining broth.
11. Set over low heat.
12. Combine 1 1/2 teaspoons of oil and the rice in a deep pot over medium heat.
13. Stir frequently until the rice is light brown, about 7 to 10 minutes.
14. Carefully add the broth mixture -- it will spatter -- stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes.
15. (More broth may be required to make the rice tender; add 1/4 cup at a time and continue cooking.)
16. Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm.
17. Season with additional salt if needed.

chile ancho, vegetable oil, onion, garlic, chicken broth, salt, rice

Taken from cooking.nytimes.com/recipes/7071 (may not work)