Reddened Rice

Description

Modified from "Prairie Fire Reddened Rice", p.115 of Coyote's Pantry by Mark Miller and Mark Kiffin. The major differences are that I replaced the butter with water for the sauté, I like to toast the rice, and ⅓ cup (even 3 tbsp) of chile powder is way too mouth-blistering with the "New Mexico" chile powder I got at the local Mexican grocery.

• Total time: about 45 minutes | 30 minutes unattended

Ingredients

• 2 cups white long-grain rice — try texmati, they say
• 2 cloves garlic/peeled and minced
• ½ onion, peeled and minced
• 4½ cups water
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 tbsp minced fresh marjoram leaves (i never have these)
• 2 scant tbsp medium-hot pure chile powder this may still be pretty hot
• 1 tbsp salt

Procedures

1. In a large pan or skillet over low heat, sauté 2 cloves garlic and onion in a tablespoon or so of water, until soft and beginning to dry.
2. Add rice and increase heat to medium-high; dry-toast until golden brown, stirring frequently.
3. Add water and all remaining ingredients, bring to a boil, and cook for two minutes.
4. Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the water has just evaporated.
5. Remove from heat and let stand five minutes.
6. Fluff up with a wooden spoon.
7. Yum yum.