1 cup uncooked white rice
1 fresh red chile, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)
5 tbsp Ancho Enchilada Sauce, strained through a medium mesh
1 ⅔ cups chicken broth
4 cloves of garlic, peeled and crushed
½ small onion, peeled and finely diced
1 tablespoon oil or lard
Sauté garlic, onions, and red chile in oil over medium heat for about 1 minute.
1 minute
Add in the rice and stir frequently until rice begins to brown.
Mix chicken stock and chile sauce in another saucepan and bring to a boil. When mixed, make sure liquid mixture equals out to 2 cups of liquid.
Add chicken stock and chile sauce mixture to rice and bring to a boil.
Reduce heat and bring rice to slow simmer. Cook for 25–30 minutes with the lid on.
25–30 minutes
Remove lid and fluff rice with a fork.