Red Rice

Name: Red Rice
Yield: makes about 6 cups, to serve 6 to 8
Ingredients: 4 tablespoons unsalted butter, plus more for finishing; 2 cloves garlic, minced; 2 cups long-grain rice, rinsed and drained; 1/2 white onion, minced; 4 1/2 cups water; 1 teaspoon dried Mexican oregano, toasted and ground (page 161); 1 teaspoon cumin seed, toasted and ground (page 164); 1 tablespoon minced fresh marjoram leaves; 1/3 cup medium-hot red chile powder; 1 teaspoon kosher salt

January 26, 2012

Perhaps expecting the red-tinged, tasteless, so-called Mexican or Spanish rice you see in most restaurants, guests at Coyote Cafe are pleasantly surprised as soon as they take a forkful of this rice. This is a real trailblazer of a side dish, with plenty of personality. For best results, use a good, fresh, pure chile powder. The rice will keep for 2 to 3 days in the refrigerator.

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