Tear the chile ancho into flat pieces.

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.

Place toasted chile pieces in a bowl.

Cover with boiling water.

Weight with a plate to keep the pieces submerged.

Let stand for 30 minutes.

Drain the soaked chiles.

Place the drained chiles in a blender jar.

Heat 1 teaspoon of vegetable oil in a small skillet over medium heat.

Add the diced onion and cook, stirring frequently, until browned, about 7 minutes.

Add the minced garlic and cook for 2 minutes.

Scrape the onion and garlic mixture into the blender jar with the chiles.

Add 1/2 cup of chicken broth to the blender.

Blend to a smooth puree.

Strain the puree through a medium-mesh sieve into a small saucepan.

Stir in the salt and remaining chicken broth.

Set the saucepan over low heat to keep warm.

Combine 1 1/2 teaspoons of vegetable oil and the medium-grain rice in a deep pot over medium heat.

Stir frequently until the rice is light brown, about 7 to 10 minutes.

Carefully add the broth mixture to the pot with the rice (it will spatter).

Stir well to combine.

Scrape down the sides of the pan.

Cover the pot and simmer over medium-low heat for 15 minutes.

Check the rice for tenderness; if more broth is needed, add 1/4 cup at a time and continue cooking until tender.

Remove from the heat and let stand, covered, for 5 to 10 minutes, until the grains are tender but still quite firm.

Season with additional salt if needed.