One dish that I can’t keep off my mind when we visited Guam several years ago is the Chamorro Red Rice. Hubs is also missing it so much, I tried to look for the recipe and cook it on my own.
Soak achuete seeds in 1 1/2 cups warm water for 30 minutes. Add salt. Rub or press achuete seeds to release color. Strain liquid into a small bowl. Saute the onions in the oil. Measure achuete colored water and add enough more water to equal 2 cups. Bring to boil in a saucepan. Rinse and drain rice and add to boiling water Add sauteed onions. Reduce heat to low; cover pan and cook about 20 minutes or until rice is tender.
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