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
- 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
- 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.
- Add rice and increase heat to medium-high; dry-toast until golden brown, stirring frequently.
- Add water and all remaining ingredients, bring to a boil, and cook for two minutes.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the water has just evaporated.
- Remove from heat and let stand five minutes.
- Fluff up with a wooden spoon.
- Yum yum.