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Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

Scott Phillips

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.


  • 4 medium to large dried ancho chiles, stemmed and seeded
  • 4 cloves garlic, chopped
  • 4-1/2 tsp. unsalted butter
  • 1/3 cup blanched, slivered almonds
  • 3 Tbs. olive oil
  • 1-1/2 cups long-grain rice
  • 1/3 cup finely chopped onion
  • 1-3/4 cups homemade or low-salt chicken broth
  • 2/3 cup milk
  • 1-1/4 tsp. kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/2 cup sour cream (optional)
  • 1 avocado, peeled and cut into large dice or slices (optional)

Nutritional Information

  • Nutritional Sample Size based on eight servings without optionals
  • Calories (kcal) : 290
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 15
  • Sodium (mg): 420
  • Carbohydrates (g): 36
  • Fiber (g): 2
  • Protein (g): 6


  • Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside.
  • Melt 1-1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside.
  • Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the broth, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.


Rate or Review

Reviews (2 reviews)

  • grlup | 07/23/2014

    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.

  • hollysue | 05/09/2009

    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.

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