Chamorro Red Rice, a must-have at any Guam party or fiesta and a staple in most homes. It’s just not complete without it! The beautiful reddish orange hue is not only pretty to look at, but it also brings boring white rice to life! Perfect pairing for island-style BBQ, side-dishes like kelaguen, and other delicious dishes.
Chamorro Red Rice is a beloved dish from the island of Guam and a staple in Chamorro cuisine. With its vibrant orange-red hue and rich, savory flavor, this rice is more than just a side dish—it’s a symbol of tradition, family, and cultural pride. Made with achiote seeds (annatto), onions, and a touch of seasoning, Chamorro Red Rice is served at nearly every gathering, from fiestas to family dinners. But to truly appreciate this dish, it helps to understand the people behind it—the Chamorro people, the indigenous inhabitants of Guam and the Mariana Islands, who have a deep-rooted history, resilience, and a strong sense of community.
Equipment for Chamorro Red Rice
- Mixing Bowl
- Sieve or Strainer
- Large pot with cover or Rice Cooker
Ingredients
- 4 cups warm water
- 2 tablespoons annatto seeds
- 3 cups white rice
- 1 tablespoon vegetable oil
- One Half of a yellow onion (diced)
- 1 tablespoon Better Than Bouillon Vegetable Base
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of black pepper
Instructions
- In a medium sized bowl, soak annatto seeds in warm water with a strainer for 1 hour.
- After soaking, rub seeds against the strainer to release color. Remove seeds and strainer from water. Set aside until ready to use.
- Heat up vegetable oil in a large pot over medium heat. Saute the diced onions until translucent.
- Then add in the dry rice, annatto water, onions, garlic powder, onion powder, salt and black pepper. Mix until well combined.
- Continue to stir until most of the liquid evaporates and the rice mixture has become thick. Then, reduce the heat to low, cover with a lid, and simmer for 10 minutes. Try not to uncover during this time, because the steam will help cook the rice.
- After 10 minutes, fluff up the rice to make sure that the bottom is not burning. Continue to simmer for another 5 minutes.
- After 5 minutes, turn off the heat and fluff up the Chamorro red rice again. Allow it to cool slightly before serving!
Chamorro Red Rice is more than just a dish—it’s a taste of history, culture, and home for Chamorro people. Whether shared at a fiesta or prepared for a special occasion, it embodies the warmth and hospitality of the Chamorro spirit. By enjoying and preparing this dish, we honor the generations who have preserved these flavors and traditions. So next time you serve a plate of Chamorro Red Rice, know that you’re sharing in a culinary legacy that connects the past with the present, one delicious bite at a time.
