Mexican Red Rice With Cannabis Infused Oil Recipe
2 tablespoon Cannabis-Infused Oil**
1/2 cup chopped onion
3 cloves garlic, minced
1 teaspoon ground ancho chile pepper
1/4 teaspoon salt
1 cup long grain rice
1 14-ounce can chicken broth
1/2 cup salsa
1/4 cup Canna Butter*
1/4 cup water
1/2 cup finely chopped fresh cilantro
In a medium saucepan, heat oil over medium heat. Add onion, garlic, ancho chile pepper and salt. Cook for 2 minutes. Stir in uncooked rice, cook and stir for 1 minute. Add broth, salsa and the water. Bring to a boil then reduce heat. Simmer covered for 20 minutes or until rice is tender. Remove pan from heat. Remove lid Cover pan with a clean kitchen towel, replace lid. Let stand for 5 minutes to let the towel absorb any moisture. Remove lid and towel. Add cilantro, fluff rice with a fork.
Makes 8 half-cup servings
Published with special permission from Culture
