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.
Recipe information
Yield
makes about 6 cups, to serve 6 to 8
Ingredients
Preparation
Step 1
In a large, heavy skillet, melt the butter over medium heat and sauté the garlic until soft, 6 to 8 minutes. Stir in the rice. Increase the heat to medium-high. Add the onion, the water, oregano, cumin, marjoram, chile powder, and salt and bring to a boil. Decrease the heat to low, cover, and simmer until the water has just evaporated, 20 to 25 minutes.
Step 2
Remove from the heat and let stand for 5 minutes. Fluff up with a wooden spoon, adding a little butter, if desired. The rice can be kept warm, covered, in a very low oven or in a rice cooker, and held for up to 2 hours.
