Arroz Rojo (Red chili rice)

Preparation

1. Step 1

   Tear the chili into flat pieces and toast in a heavy skillet over medium heat, pressing firmly with a spatula until it cracks, blisters and changes color, about 45 seconds per side. Place in a bowl and cover with boiling water. Weight with a plate to keep the pieces submerged, and let stand for 30 minutes. Drain and place in a blender jar.

2. Step 2

   Heat 1 teaspoon of oil in a small skillet over medium heat. Add the onion and cook, stirring frequently, until browned, about 7 minutes. Add the garlic and cook 2 minutes. Scrape into the blender and add ½ cup of broth. Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan. Stir in the salt and remaining broth. Set over low heat.

3. Step 3

   Combine 1½ teaspoons of oil and the rice in a deep pot over medium heat. Stir frequently until the rice is light brown, about 7 to 10 minutes. Carefully add the broth mixture -- it will spatter -- stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes. (More broth may be required to make the rice tender; add ¼ cup at a time and continue cooking.) Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm. Season with additional salt if needed.