Red Chile Pilaf

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Red Chile Pilaf
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Here is one of our favorite ways to cook rice. The style is from the Middle East, but the chile transforms the dish into a favorite New Mexican accompaniment. Believe it or not, some people serve salsa over this rice!

Ingredients


  • 2 ounces butter

  • 2 cups long-grain white rice

  • 1 onion, chopped fine

  • 2 cloves garlic, minced

  • 2 red New Mexican chile pods, seeds and stems removed, soaked in hot water to hydrate them

  • 4 1/2 cups chicken stock



Instructions


Preheat the oven to 350°F.

In a sauce pan, melt the butter over medium heat and saute the rice until golden brown, stirring often. Add the onion and saute until soft, about 3 minutes, taking care that the rice does not burn. In a blender, puree the garlic, chile, and 1/2 cup of stock. Add this to the rice and stir. Add the remaining stock to the rice, bring to a boil, and transfer to a deep glass baking dish. Cover and bake for 45 minutes, removing the lid during the final 10 minutes. Fluff with a fork and serve.

 

 

Servings
6
Servings
6
Red Chile Pilaf
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here is one of our favorite ways to cook rice. The style is from the Middle East, but the chile transforms the dish into a favorite New Mexican accompaniment. Believe it or not, some people serve salsa over this rice!

Ingredients


  • 2 ounces butter

  • 2 cups long-grain white rice

  • 1 onion, chopped fine

  • 2 cloves garlic, minced

  • 2 red New Mexican chile pods, seeds and stems removed, soaked in hot water to hydrate them

  • 4 1/2 cups chicken stock



Instructions


Preheat the oven to 350°F.

In a sauce pan, melt the butter over medium heat and saute the rice until golden brown, stirring often. Add the onion and saute until soft, about 3 minutes, taking care that the rice does not burn. In a blender, puree the garlic, chile, and 1/2 cup of stock. Add this to the rice and stir. Add the remaining stock to the rice, bring to a boil, and transfer to a deep glass baking dish. Cover and bake for 45 minutes, removing the lid during the final 10 minutes. Fluff with a fork and serve.

 

 

Servings
6
Servings
6
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