Reddened Rice

Description
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 butter with water for the sauté, I like to toast the rice, and ⅓ 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

Ingredients

 * 2 cups white long-grain rice — try texmati, they say
 * 2 cloves garlic/peeled and minced
 * ½ onion, peeled and minced
 * 4½ cups water
 * 1 tbsp dried oregano
 * 1 tbsp 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 tbsp salt

Directions

 * 1) In a large pan or skillet over low heat, sauté 2 cloves garlic and onion in a tablespoon or so of water, until soft and beginning to dry.
 * 2) Add rice and increase heat to medium-high; dry-toast until golden brown, stirring frequently.
 * 3) Add water and all remaining ingredients, bring to a boil, and cook for two minutes.
 * 4) Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the water has just evaporated.
 * 5) Remove from heat and let stand five minutes.
 * 6) Fluff up with a wooden spoon.
 * 7) Yum yum.