Basmati, jasmine, or Texmati rice can be substituted for the long-grain rice.
SERVES: 4
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 2 teaspoons ancho chile powder
- 1 teaspoon minced canned chipotle chile in adobo sauce
- 1½ cups long-grain white rice, rinsed
- 2½ cups chicken broth
- Salt and pepper
INSTRUCTIONS:
- Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, chile powder, and chipotle and cook until fragrant, about 30 seconds. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes. Stir in broth and ¾ teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, 16 to 20 minutes.
- Off heat, lay a clean folded dish towel underneath the lid, and let the rice sit for 10 minutes. Fluff the rice with a fork and season with salt and pepper to taste. Serve.
