Red Rice with Chicken
Arroz Rojo con PolloAncho chile and tomato add flavor and color to this home-style rice dish. The rice should still be slightly moist when it's finished cooking. For a complete meal, serve the rice as a main dish with Cabbage and Orange Salad.
Ingredients
Makes 4 servings
- 1 large ancho chile rinsed and seeded, veins removed
- 2 medium garlic cloves finely chopped
- ½ medium white onion chopped
- 2 Roma tomatoes peeled and chopped
- ¼ cup water
- 2 tablespoons vegetable oil
- 4 skinless boneless chicken breast halves cut into 1-inch pieces
- 2 cups hot water
- 1 cup long-grain white rice
- 2 teaspoons dried oregano Mexican variety preferred, crumbled
- 2 tablespoons capers drained
- ½ teaspoon salt or to taste
- 2 tablespoons crumbled cotija cheese or substitute mild feta cheese
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Soak the chile in a bowl of hot water about 20 minutes; then put it in a blender jar with the garlic, onion, tomatoes, and water.
- Blend until smooth.
- Reserve in the blender.
- In a large, wide pan, heat the oil until it shimmers, and stir-fry the chicken until no longer pink inside, about 2 to 3 minutes.
- Remove the chicken to a plate.
- In the same pan, add the blended chile sauce, and cook, stirring, 2 minutes.
- Pour in the hot water; then add the rice, oregano, capers, and salt.
- Stir to mix, and bring to a boil.
- Reduce heat to low, cover and simmer 15 minutes.
- The rice should be almost tender and still moist.
- Put the chicken pieces on top of the rice.
- Cover and continue cooking 5 more minutes.
- Remove from heat and let the rice stand 6 to 8 minutes.
- Transfer the rice to a shallow serving bowl or platter.
- Sprinkle the top with cheese and parsley.
Notes & Wine Advice
Serve hot.