Ok, John and I are officially obsessed with this recipe. Sure, you have to make a spice paste, but the paste makes enough for like three batches of rice. Once that’s done, it’s ridiculously easy and tastes like you’ve slaved over this. Courtesy of cookbook “Rick Bayless’s Mexican Kitchen.”
About 4 tbsp ancho paste (recipe below)
1 tbsp oil
1 cup white rice
1 small onion, chopped
1 and 2/3 cup chicken broth (or veg or water)
salt and pepper
chopped cilantro to garnish (optional)
Fry onion in oil with rice until it toasts and onion is soft – season with salt. Combine broth and chile paste in your rice cooker and swirl around. Add rice and onion to rice cooker and cook until done. If you don’t have a rice cooker, just do this in a saucepan.
8 garlic cloves, unpeeled
8 medium dried ancho chiles, stemmed and seeded
1.5 tsp dried oregano
a bit of pepper
a bit of cumin
a bit of cloves
a dash of salt
Roast unpeeled garlic in a skillet until soft (about 15 min), turning occasionally. Cool and peel. While that’s happening, toast chiles on another side of the skillet, 1-2 at a time, until they stat to smoke (a few seconds per side). Soak chiles for 30 min in water to rehydrate.
Combine oregano, pepper, cumin, cloves, chiles, garlic and 2/3 cup water in a blender or food processor. Strain through a mess strainer.