Red Rice

10 ingredients
8 steps

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

Directions

  1. 1
    In a large, heavy skillet, melt the butter over medium heat and saute the garlic until soft, 6 to 8 minutes.
  2. 2
    Stir in the rice.
  3. 3
    Increase the heat to medium-high.
  4. 4
    Add the onion, the water, oregano, cumin, marjoram, chile powder, and salt and bring to a boil.
  5. 5
    Decrease the heat to low, cover, and simmer until the water has just evaporated, 20 to 25 minutes.
  6. 6
    Remove from the heat and let stand for 5 minutes.
  7. 7
    Fluff up with a wooden spoon, adding a little butter, if desired.
  8. 8
    The rice can be kept warm, covered, in a very low oven or in a rice cooker, and held for up to 2 hours.

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