Serves 6-8
- 3 cups rice
- 1 yellow onion – chopped
- 3 cloves – garlic, chopped
- 2 Tbsp – butter
- 2 Tbsp – olive oil
- 2 15 oz cans – chicken stock
- 1 15 oz can – tomato sauce
- 3/4 Tbsp – cumin
- 3/4 Tbsp – ancho chill powder
- 1/2 Tbsp – smoked paprika
- 1 tsp – salt (to taste)
Using a 2 quart pan over medium-high heat, add butter and olive oil. Add rice, onions, and garlic and stir to brown rice among the onions and garlic, about 4 minutes.
Combine all other ingredients in the pan – chicken stock, tomato sauce, cumin, ancho chili, smoked paprika, salt. Bring to a boil for 1 minute, then set to simmer and cover for 20 minutes.