Arroz Rojo (Red chili rice)

Directions

1. 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.
2. 2
   Place in a bowl and cover with boiling water.
3. 3
   Weight with a plate to keep the pieces submerged, and let stand for 30 minutes.
4. 4
   Drain and place in a blender jar.
5. 5
   Heat 1 teaspoon of oil in a small skillet over medium heat.
6. 6
   Add the onion and cook, stirring frequently, until browned, about 7 minutes.
7. 7
   Add the garlic and cook 2 minutes.
8. 8
   Scrape into the blender and add 1/2 cup of broth.
9. 9
   Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan.
10. 10
    Stir in the salt and remaining broth.
11. 11
    Set over low heat.
12. 12
    Combine 1 1/2 teaspoons of oil and the rice in a deep pot over medium heat.
13. 13
    Stir frequently until the rice is light brown, about 7 to 10 minutes.
14. 14
    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.
15. 15
    (More broth may be required to make the rice tender; add 1/4 cup at a time and continue cooking.)
16. 16
    Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm.
17. 17
    Season with additional salt if needed.