Mexican Red Rice

Yield: 3 cups (6-8 side dish servings)
I serve this dish with Poblano Pinto Beans and Pollo Con Chile Rojo, and offer all sorts of taco toppings ranging from guacamole and salsa to pickled jalapenos and spicy slaw.

1 Tbsp. vegetable oil
1/2 c. onion, chopped
2 cloves garlic, minced
1 tsp. ground ancho chile pepper
1/4 tsp. kosher salt
1 c. long grain rice, uncooked
1 (14 ounce) can reduced sodium chicken broth or vegetable broth
3/4 c. salsa
1/4 c. water
1/2 c. finely snipped fresh cilantro

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, salsa, 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.

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