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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?