Chamorro Red Rice
This spicy twist on the classic Chamorro red rice combines the traditional rich flavors of Guam’s famous dish with a fiery kick from fresh chili peppers or cayenne. It's the perfect side dish to elevate your meals, especially when paired with grilled meats or seafood.
Equipment
- Medium saucepan or pot
- Small pan (for preparing annatto oil)
- Strainer (for annatto seeds)
- Wooden spoon or spatula
Ingredients
- 2 cups white rice long-grain
- 1 tablespoon annatto seeds
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion finely chopped
- 3-4 cloves garlic minced
- 2-3 fresh red chili peppers or 1 teaspoon cayenne pepper for a milder heat
- 3 cups chicken or vegetable broth
- 1 teaspoon salt
- 1 tablespoon vegetable oil for sautéing peppers and aromatics
Instructions
- Prepare the Annatto Oil: Heat 1 tablespoon of oil in a small pan. Add the annatto seeds and cook for 2-3 minutes until the oil turns red. Remove from heat and strain the seeds.
- Sauté the Aromatics: In a medium saucepan, heat 1 tablespoon of oil. Add chopped onions, minced garlic, and chopped chili peppers (or cayenne pepper). Sauté for 3-5 minutes until fragrant.
- Toast the Rice: Add the washed rice to the saucepan and stir for 2-3 minutes to toast the rice.
- Add Annatto Oil and Broth: Pour the prepared annatto oil over the rice. Add the chicken or vegetable broth and salt, stirring to combine.
- Cook the Rice: Bring to a boil, reduce the heat to low, cover, and let simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
- Fluff and Serve: Once the rice is cooked, fluff with a fork and serve as a side dish.
Notes
Adjust Heat: For a milder version, remove the chili seeds or reduce the amount of cayenne.
Annatto Substitute: If you can’t find annatto seeds, paprika can be used as an alternative for color.
Flavor Boost: You can add a squeeze of lime or lemon juice for an extra layer of flavor before serving.