This Spanish rice is a nice alternative to traditional Spanish rice. It’s made with tomatillos, ancho chile powder and chipotle peppers. If you like a little more heat, you’ve gotta try this. You’ll love the flavor!
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Spanish Rice With Ancho Chile Powder Recipe
2 cups basmati rice or long grain white rice
2 ½ cups low sodium chicken broth
4 medium tomatillos, de husked, rinsed, and blanched in boiling water for 5 min.
½ of a medium yellow onion, diced
½ bell pepper, chopped, any color will work
1 Tbsp. ancho chile powder
1 Tbsp. chipotle pepper in adobo sauce, seeds removed, and minced. Use more or less depending on your preference for heat.
2 cloves garlic, minced
2 tsp. Salt
2 – 3 Tbsp. lite olive oil
Blanch the tomatillos by placing them in boiling water for 5 minutes and then let them cool to touch. Place them into a blender with just enough of the chicken broth to puree them. Set aside.
Place 2 to 3 tablespoons of olive oil in a large sauce pan over medium heat. Once hot, add the rice and stir frequently, cooking a good 10 minutes. The goal is to toast the rice until it is golden brown.
Then add the onion and bell pepper and continue cooking for an additional 5 to 8 minutes until they soften up.
Next add the garlic and saute that for another minute.
Now it’s time to add everything to the pan starting with the chicken broth. Then add the pureed tomatillos, the ancho chile powder, the chipotle peppers and the salt.
Turn the temperature to high as you stir and blend all the ingredients together. Once the rice comes to a FULL boil, stir and let this cook for 1 minute. Then place the lid on the pan, lower the heat to low and cook the rice for 18 to 20 minutes. Check it at 18 to see if the rice is nice and fluffy and fully cooked.
This rice is a beautiful change of pace from traditional spanish rice, especially if you like it a little more spicy.
This rice goes with any Mexican food recipes. Enjoy!
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Music by Kevin MacLead