Firecracker Rice Vanilla Rice 1 ½ c. jasmine rice 2 T. butter 2 tsp. shallots 2 c. stock (I cooked up shrimp shells with a bit of Old Bay seasoning) 1 vanilla bean, split in half 1 c. white wine Salt and pepper	For vanilla rice, sauté butter, shallots in heavy sauce pan. Add jasmine rice and lightly sauté. Add chicken stock, vanilla bean and white wine. Cover and simmer on low heat until all liquid is absorbed. Keep warm, covered, until ready to serve. For chili-fortified rice, sauté shallots, garlic and jasmine rice in heavy saucepan. Add the mulato chile, red Anaheim chile and the achiote to the rice (and red chile, if used). Add chicken stock, cover and simmer on low until all liquid is absorbed. Keep warm, covered, until ready to serve.
Chili-Fortified Rice 1 ½ c. jasmine rice 2 T. butter 1 tsp. shallots 1 T. garlic, chopped 3 c. chicken stock 1 T. achiote (annato seeds steeped in oil)l 2 T. mulato chili, chopped 2 T. red Anaheim chili, toasted, peeled and julienne 1 red chili pepper, toasted, peeled and minced Salt and pepper to taste

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