Rice with Cranberry-Ancho Sauce
Ingredients
- 1 ¼ cup Mahatma® Jasmine Rice
- 4 1/2 cups chicken broth, divided
- 3 Ancho chiles, stemmed, seeded and rinsed
- 3 garlic cloves, divided
- 1 tsps. salt, divided
- 1 (14-oz can) cranberry sauce
- 3 Tbsps. olive oil, divided
- 3 green onions, ends cut and discarded, sliced (including green portion)
- turkey leftovers, warmed
Instructions
Add a little spice to your life this holiday season with the addition of Ancho chiles to the ever-classic and fan-favorite, cranberry sauce.
Step 1
In a saucepan, add about 1 cup chicken broth and Ancho chiles. Cover and cook over medium heat for 10 minutes, or until chiles are tender. Set aside and let cool.
Step 2
In a blender, add Ancho chiles and broth where the chiles were soaked, 1 garlic clove, 1/2 teaspoon salt, and cranberry sauce. Blend until smooth. If needed add extra broth.
Step 3
In a large saucepan, heat 2 tablespoons oil. Add remaining garlic, green onion, and salt. Sauté for 1 minute. Add rice and cook for 1 to 2 minutes, stirring occasionally, just until rice begins to turn golden. Add 3 ½ cups chicken broth and let simmer. Cover and cook over medium heat for 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
Step 4
In a saucepan, heat remaining oil over medium heat. Add ancho-cranberry blended sauce. Cook over medium heat for 4 to 6 minutes, or until heated through.
Step 5
Serve rice on a platter with leftover turkey on the side. Drizzle rice and turkey with ancho cranberry sauce. Serve extra sauce on the side.
Cranberry Sauce with a Kick
We start to dream about all of our favorite Thanksgiving dishes well before Thanksgiving actually arrives. Whether your favorite is the turkey, the stuffing, the green bean casserole, the mashed potatoes, or you’re obsessed with it all, there is no denying that this wonderfully delicious holiday shared with loved ones is hard to beat. But if you feel like this year is the year to add something new to the mix, this Rice with Cranberry Ancho Sauce made with fragrant Mahatma® Jasmine Rice is just the thing.
While you still get that Thanksgiving feeling with the cranberries, you’ll also get some non-traditional, but incredibly delicious flavor and a bit of heat with the added ancho chiles in the sauce. The vibrant red color makes this tasty and slightly spicy dish a fun addition to the Thanksgiving spread and is a fun way to include a little something new to the classic holiday. And if you’re really looking to bring a whole lot of new flavors or create some new traditions at this year’s Thanksgiving, make sure to also try this Butternut Squash, Green Onion and Serrano Jasmine Rice and this Coffee Mousse Rice Pudding for a tasty dessert to rival that traditional pumpkin or pecan pie.
Do you want to continue exploring recipes with rice? Learn how to make arroz con leche by following our easy recipe with basmati rice! Alternatively, for something with more of a Latin American flavor, learn how to make these rice and beans tacos.
