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