Prep 30 mins
Cook 30 mins
This is a staple at all my Chamorro fiestas or barbeques. It isn't a party without it.
- 5 cups short-grain rice, Calrose rice is preferred
- 5 1⁄2 cups water
- 4 tablespoons vegetable oil or 4 tablespoons bacon grease
- 1 (1/3 ounce) package achiote powder, I use Mama Cita's brand, can be found at any Asian market
- 2 (1 1/2 ounce) packages sazon goya with coriander and annatto
- 1 (1 1/2 ounce) package Goya ham seasoning
- 1⁄4-1⁄2 cup onion, chopped
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon salt, may need more according to taste
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon Accent seasoning
- In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference.
- Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying.
- This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker.
- Enjoy with chamorro barbeque and finadene.
Chose this recipe to introduce friends in Mississippi to some native Guamanian food. They loved it ... and demanded the recipe! Thanks for sharing it!
I love this rice dish. it is one i use a lot.