Servings: six to eight.
This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.
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It's rare when I find a FC recipe that I don't like. The flavor of this rice dish was overwhelming ancho. Not heat, but ancho flavor. I checked and rechecked to make sure I used all the ingredients the recipe calls for (I did and in the correct amounts). The only thing I can figure is that I used 4 large ancho chiles (as stated in recipe with seeds removed) and perhaps it would have turned out better by using less chile. However, I'm not even interested in trying this recipe again to determine if that would help.
Of the three recipes from the mexican rice article i've made the arroz verde a bunch of times and loved it, made the orphan rice once - didn't love it, tried this one for the first time the other night and it's my new favorite!! Making it again tonight.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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