THIS EARTHY, BRICK-RED RICE IS MADE BY FRYING THE UNCOOKED RICE WITH A PUREE OF ANCHO CHILES. THE ADDITION OF MILK TONES DOWN SOME OF THE CHILE-INDUCED HEAT.

SERVES 6 to 8

4 medium to large dried ancho chiles, stemmed and seeded

4 cloves garlic,chopped

4  1/2 tsp. unsalted butter

1/3 cup balanched, slivered almonds

3 tbs.olive oil

1 1/2 cups long grain rice

1/3 cup finely chopped onion

1   3/4 cups homemade or low salt canned chicken stock

2/3 cup milk

1  1/4 tsp salt

1 tsp dried oregano

1 tsp dried thyme

1/2 cup sour cream(optional)

1 avocado, peeled and diced (optional)

Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 minute, starting at low speed and gradually turning to high speed, to make a puree; set aside.

Melt 1  1/2 tsp of the butter in a small skillet over medium to medium low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside.

Heat the olive oil and remaining butter in a large pot a Dutch oven (with a good lid) over medium heat, add the rice and onions, and saute, stirring frequently, 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between  and medium high, stir in the chile puree, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the stock, milk,salt,oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heatn stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.