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Chamorro Red Rice recipe

Chamorro Red Rice Recipe

Chamorro Red Rice is a delicious and flavorful dish from Guam, featuring white rice cooked with annatto (achiote) for its signature red color. With just a few simple ingredients and 5 easy steps, you can prepare this savory, aromatic rice that pairs perfectly with grilled meats and island dishes.
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Prep Time 10 minutes
Cook Time 25 minutes
10 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Guamanian, Pacific Island
Servings 6
Calories 200 kcal

Equipment

  • Rice Cooker (or a large pot if cooking on the stovetop)
  • Skillet (for sautéing onions and garlic)
  • Measuring cups and spoons
  • Stirring spoon
  • Strainer (if using annatto seeds)

Ingredients
  

  • 3 cups medium- or long-grain white rice e.g., Calrose or Jasmine
  • 1 tablespoon annatto powder or 2 tablespoons annatto seeds
  • 3½ cups warm water
  • ¼ cup chopped onion
  • 1 teaspoon minced garlic
  • 1 tablespoon chicken bouillon or Dashida seasoning
  • 1 tablespoon vegetable oil or bacon fat
  • Salt and pepper to taste
  • Optional: chopped green onions for garnish

Instructions
 

  • Prepare Annatto Water:
  • If using annatto seeds, soak them in 3½ cups warm water for 20–30 minutes, rub the seeds to release color, then strain them out.
  • If using annatto powder, dissolve it in 3½ cups warm water.
  • Rinse the Rice:
  • Wash the rice under cold water until the water runs clear. Drain well.
  • Sauté Aromatics:
  • In a skillet, heat 1 tablespoon of oil or bacon fat. Add ¼ cup chopped onion and cook until softened. Stir in 1 teaspoon minced garlic and cook for another 30 seconds.
  • Combine in Rice Cooker:
  • Add the rinsed rice to the rice cooker. Pour in the annatto water, sautéed onions and garlic, chicken bouillon, and season with salt and pepper. Stir to combine.
  • Cook:
  • Set your rice cooker to the “White Rice” or “Cook” setting. Once it finishes, let the rice sit on “Warm” for about 10 minutes to steam.
  • Fluff and Serve:
  • Fluff the rice with a fork and garnish with chopped green onions if desired. Serve alongside grilled meats, chicken kelaguen, or finadene sauce.

Notes

or extra flavor, use bacon fat instead of vegetable oil for sautéing.
If you prefer a smokier flavor, you can also stir in crispy bacon bits after cooking.
This recipe can easily be scaled for larger gatherings; just increase the quantities accordingly.
Annatto powder is the quickest way to make the red rice, while the seeds offer a more authentic, earthy flavor.
Leftover red rice can be stored in an airtight container in the fridge for 3–4 days.
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