Reddened Rice

35 PDT

From: Barbara Laufersweiler <barblauf

igc.apc.org>

-- Reddened Rice --

115 of

Pantry

by Mark Miller and Mark Kiffin. The major differences are

that I replaced the b*tt*r with water for the saute', I like to

toast the rice, and 1/3 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.

45 minutes;

30 minutes unattended

2 Cups white long-grain rice -- try Texmati, they say

2 cloves garlic / peeled and minced

1/2 onion / peeled and minced

4 1/2 Cups water

1 tsp dried oregano

1 tsp 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 tsp salt

In a large pan or skillet over low heat, saute' 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.

20 to 25 minutes

until the water has just evaporated. Remove from heat and let

stand five minutes. Fluff up with a wooden spoon.