Ancho and Pine Nut Rice

Name: Ancho and Pine Nut Rice
Yield: serves 4 to 6
Ingredients: 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

December 20, 2011

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.

Recipe notes

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