1 tablespoon vegetable oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 teaspoon ground ancho chile pepper ¼ teaspoon kosher salt 1 cup long grain rice 1 14 ounce can reduced-sodium chicken broth or vegetable broth ¾ cup Roasted Salsa Roja (recipe below) or purchased salsa ¼ cup water ½ cup finely snipped fresh cilantro
Mexican Green Rice
Prepare as directed, except substitute 3/4 cup purchased salsa verde for the red salsa.
Roasted Salsa Roja
Preheat broiler. In a large bowl, combine 3 medium quartered and cored tomatoes (about 1-1/2 pounds total), 1/3 cup chopped onion (1 small), 5 cloves garlic (peeled), and 1 halved and seeded fresh jalapeno chile pepper. Toss with 2 to 3 tablespoons vegetable oil, just enough to coat. Spoon mixture into a 15x10x1-inch baking pan, spreading evenly. Broil 5 to 6 inches from the heat for 8 minutes. Turn vegetables. Broil for 6 to 8 minutes more or until edges of vegetables begin to darken. Transfer baking pan to a wire rack; cool for 10 minutes. Transfer roasted vegetables and their cooking juices to a food processor; pulse until coarsely chopped. Add 1 cup snipped fresh cilantro leaves, 1/4 to 1/3 cup lime juice, and 1/2 teaspoon sugar; pulse until salsa is desired consistency. Season to taste with salt. Serve immediately or cover and chill. Makes 3 cups.
