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