Chamorro red rice, also called hineksa agaga, gets its warm orange-red color from annatto and is one of the most recognizable side dishes on a Guam-style table. This version keeps the method practical for a home kitchen while preserving the key flavor base of achiote, onion, garlic, and gently steamed rice.
If you enjoy this style of Pacific cooking, you may also want to try kadon mannok, titiyas.
Ingredients
- 2 cups long-grain white rice
- 3 cups water or low-sodium chicken broth
- 1 tablespoon annatto seeds or 2 teaspoons annatto powder
- 2 tablespoons neutral oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 2 green onions, sliced for serving
Instructions
- Rinse the rice until the water runs mostly clear, then drain well.
- Warm the oil in a saucepan and bloom the annatto seeds for 2 to 3 minutes, then strain out the seeds. If using annatto powder, stir it directly into the warm oil.
- Cook the onion and garlic in the red oil until fragrant and softened.
- Stir in the rice, water or broth, and salt, then bring to a gentle boil.
- Cover, reduce the heat to low, and cook for 18 minutes without stirring.
- Rest the rice off the heat for 10 minutes, then fluff with a fork and finish with green onions.
Helpful Tips
- Use annatto oil rather than food coloring for a more traditional flavor.
- Letting the rice rest before fluffing keeps the grains from turning mushy.
FAQ
What makes Chamorro red rice red?
Annatto, also called achiote, gives the rice its color and a mild earthy flavor.
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Can I make red rice in a rice cooker?
Yes. Bloom the annatto, onion, and garlic on the stove first, then transfer everything to the rice cooker and cook as usual.
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