Rice is a super easy staple that complements any meal. We love this flavorful side to go along with tacos, enchiladas, burritos, or even by itself.
1 T cooking oil ( we use olive or coconut)
1 med onion, chopped
2 cloves garlic, minced
1 t ground ancho chili pepper (you can substitute regular chili powder if you want)
¼ t salt
1 C uncooked rice
12 ounces chicken stock
½ c fresh cilantro, finely chopped
In a heavy medium sauce pan, heat oil over medium/high heat. Add onion, garlic, chili pepper, and salt. Cook for 2 minutes
Add uncooked rice and stir one more minute.
Add stock, salsa, and water. Bring to a boil and reduce heat. Wrap pan lid in a clean dish towel then put the lid back on the pan. This helps absorb any additional moisture. My mother-in-law learned this techniques while working as a traveling nurse in southern Texas. Cover and let simmer for 18-20 minutes.
Remove pan from heat. Remove the lid and Let it sit for 5 minutes.
Add cilantro and fluff the rice and you’re ready to go!