Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 2 guajillo chilies, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
Special equipment needed:
- Medium-sized saucepan with lid
- Blender
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. In a blender, combine the guajillo chilies, cilantro, onion, garlic, and 1/2 cup of water. Blend until smooth.
3. In the saucepan, heat the vegetable oil over medium heat. Add the rice and stir to coat with the oil. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
4. Add the blended chili mixture to the saucepan and stir to combine with the rice.
5. Add the remaining 1 1/2 cups of water and the salt to the saucepan and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
7. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
8. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for toasting the rice, then low heat for cooking the rice.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 180
Fat: 3g
Carbohydrates: 34g
Protein: 3g
Sodium: 590mg
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- If you can't find guajillo chilies, you can use dried ancho chilies instead.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
- You can use any type of oil in place of vegetable oil.
Variations:
- Add diced tomatoes or bell peppers to the rice for extra flavor and color.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a squeeze of lime juice to the rice before serving for a citrusy kick.
Tips and tricks:
- Be sure to rinse the rice before cooking to remove excess starch.
- Toasting the rice before cooking adds a nutty flavor and helps the rice stay fluffy.
- Letting the rice sit for 5 minutes after cooking helps it absorb any remaining liquid and makes it easier to fluff with a fork.
Storage instructions:
Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
To reheat the rice, place it in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the rice in a colorful bowl or on a platter garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, lime wedges, diced tomatoes, or sliced avocado.
Pairings:
This rice pairs well with grilled chicken, fish, or shrimp.
Suggested side dishes:
Black beans, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the rice is still crunchy after cooking, add a splash of water and continue cooking for a few more minutes.
- If the rice is too mushy, reduce the amount of water used in the recipe next time.
Food safety advice:
Be sure to wash your hands and any utensils or surfaces that come into contact with raw chilies or garlic to prevent the spread of bacteria.
Food history:
Guajillo chilies are a type of dried chili pepper commonly used in Mexican cuisine. They have a mild to medium heat and a slightly sweet, fruity flavor.
Flavor profiles:
This rice has a slightly spicy, smoky flavor from the guajillo chilies, balanced by the fresh, herbaceous taste of cilantro.
Serving suggestions:
Serve this rice as a side dish with your favorite Mexican-inspired meal, or use it as a base for a rice bowl topped with grilled chicken or veggies.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican