This is one of my favorite ways to eat rice: spicy and with nuts! The spice from the chiles is perfectly balanced by earthy pine nuts. To cut down on the heat, you can always use one ancho chile instead of two, but I encourage you to try it with two the first time around. You might be surprised at how well the flavors work together. Because they are picked by hand, pine nuts can be expensive. Feel free to substitute chopped or slivered almonds instead.

　　

Ingredients

serves 4 to 6

　　3 1/2 cups chicken broth

　　2 ancho chiles, stemmed and seeded

　　1/4 cup whole milk

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1 tablespoon unsalted butter

　　1 tablespoon olive oil

　　1 cup chopped onion

　　2 garlic cloves, minced

　　1/2 cup pine nuts

　　1 1/2 cups medium-grain rice

　　

Step 1

Bring the chicken broth to a boil in a medium-size heavy saucepan over high heat. Add the ancho chiles and remove from the heat. Let stand for 15 minutes, or until the chiles soften.

　　

Step 2

Transfer the chiles and broth to a blender and puree until smooth. Strain into a 4-cup measuring cup to measure 2 3/4 cups (reserve the remaining puree for another use). Add the milk, salt, and pepper and set aside.

　　

Step 3

Melt the butter with the olive oil in a medium saucepan over medium-high heat. Add the onion and garlic and sauté for 3 minutes, or until the onion is translucent. Add the pine nuts and stir for 2 minutes, or until they are golden. Add the rice and stir for 2 minutes, or until it is coated with oil.

　　

Step 4

Add the ancho puree and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let the rice stand for 5 minutes. Then fluff the rice with a fork and serve.

　　Fresh Mexico