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Chamorro Red Rice

Chamorro Red Rice

1.50 from 2 votes
Chamorro Red Rice is a traditional and flavorful dish from the Mariana Islands, particularly Guam. This vibrant red rice is infused with achiote seeds, creating a unique earthy flavor and a striking color. It is commonly served as a side dish to complement grilled meats, seafood, and vegetables, and is a staple in many Chamorro celebrations and family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour 10 minutes
Total Time 2 hours
Servings: 4
Course: Main Course
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups white rice long-grain or medium-grain
  • 4 cups water or chicken broth for richer flavor
  • 1 tablespoon achiote seeds for coloring and flavor
  • 1 tablespoon olive oil or vegetable oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1 tablespoon soy sauce optional for added umami flavor
  • 1 teaspoon pepper optional

Equipment

  • Medium saucepan
  • Large pot or rice cooker
  • Fine mesh strainer
  • Wooden spoon or spatula

Method
 

  1. Prepare Achiote Oil:
  2. In a small saucepan, heat olive oil over medium heat. Add the achiote seeds and cook, stirring occasionally, until the oil turns a rich red color (about 5 minutes). Strain out the seeds and reserve the achiote oil.
  3. Sauté Vegetables:
  4. In a large pot, heat another tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-5 minutes until softened and fragrant.
  5. Toast the Rice:
  6. Add the rice to the pot with the onion and garlic, stirring to coat the rice with the oil. Let the rice toast lightly for 2-3 minutes.
  7. Add Achiote Oil and Liquid:
  8. Stir the reserved achiote oil into the rice. Add the water (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is fully cooked and the liquid is absorbed.
  9. Fluff and Serve:
  10. Remove the pot from the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and serve immediately.

Notes

Achiote seeds are the key to achieving the distinct red color and earthy flavor of Chamorro Red Rice. You can find them in most Latin or Asian grocery stores.
Vegetable broth can be used as a substitute for chicken broth if you prefer a vegetarian option.
Soy sauce is optional but adds a nice umami flavor to the rice. Adjust to your preference.
Storage: Leftover rice can be stored in an airtight container in the fridge for 2-3 days. Reheat in the microwave or on the stovetop with a splash of water.