Red Rice

• 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

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

unsalted butter, garlic, longgrain rice, white onion, water, oregano, cumin, marjoram leaves, mediumhot red chile powder, kosher salt

Taken from www.epicurious.com/recipes/food/views/red-rice-393987 (may not work)