Date:    Tue, 20 Sep 94 07:59:35 PDT
 From:    Barbara Laufersweiler <barblauf@igc.apc.org>
 
 ---  Reddened Rice  ---
 
 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 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.
 
 Total time:  about 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.
 
 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.