Mild Chilli-Cactus Rice

“Mexican rice” with a difference: cactus. When cooked with grains, cactus is lightly tacky and nicely moist. For mild seasoning, I use plain dried, ground chillis (available throughout the West and by mail-order), which provide a sweet-warm vegetable savor, not jolts of heat. If you don’t keep this pure chilli powder on hand, substitute 3 to 4 teaspoons blended chili powder (and check out for information on the spellings) for the combined spices. Serve