Ingredients with Measurements:
- 1 cup long-grain white rice
- 1 can (13.5 oz) coconut milk
- 1 dried ancho chili pepper, seeded and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1 tablespoon vegetable oil
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Medium saucepan with lid
- Fine mesh strainer
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped ancho chili pepper and cook for 1-2 minutes, stirring constantly.
3. Add the rice to the saucepan and stir to coat with the oil and chili pepper.
4. Add the coconut milk, salt, cumin, coriander, and turmeric to the saucepan and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
6. Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
7. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
8. Fluff the rice with a fork and stir in the chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Per serving:
Calories: 290
Fat: 19g
Saturated Fat: 16g
Cholesterol: 0mg
Sodium: 320mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Basmati rice can be used instead of long-grain white rice.
- If ancho chili pepper is not available, substitute with 1/2 teaspoon of chili powder.
Variations:
- Add 1/2 cup of frozen peas or corn to the rice mixture before simmering.
- Substitute the cilantro with chopped fresh parsley or mint.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping.
- Use a fine mesh strainer to rinse the rice and remove any debris.
- Stir the rice occasionally while simmering to prevent sticking to the bottom of the saucepan.
Storage instructions:
- Store any leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the rice in a bowl or on a plate, garnished with a sprig of fresh cilantro.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Ancho Chili-Coconut Rice pairs well with grilled chicken, fish, or tofu.
Suggested side dishes:
- Roasted vegetables
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the rice is still undercooked after simmering for 20 minutes, add a splash of water or coconut milk and continue to simmer until tender.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Ancho chili peppers are a staple in Mexican cuisine and are commonly used in sauces, marinades, and spice blends.
Flavor profiles:
- Ancho Chili-Coconut Rice has a creamy, slightly sweet flavor with a mild heat from the ancho chili pepper.
Serving suggestions:
- Serve Ancho Chili-Coconut Rice as a side dish with your favorite protein or as a base for a rice bowl.
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