Recipe - Reddened Rice

2 cup White longgrain rice
Try Texmati, they say
2 Cloves garlic/peeled and
Minced
One half Onion /peeled and minced
4 One half cup Water
1 teaspoon Dried oregano
1 teaspoon Cumin
1 tablespoon Minced fresh marjoram leaves
I never have these
2 Scant Tbsp mediumhot pure
Chile powder
This may still be pretty
Ot
1 teaspoon Salt

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 mouthblistering with the "New
Mexico" chile powder I got at the local Mexican grocery. Total time: about
45 minutes; 30 minutes unattended

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 mediumhigh; drytoast 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.

From: Barbara Laufersweiler barblauf@igc.apc.org. Fatfree Digest [Volume
10 Issue 41], Sept. 21, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip