Chamorro red rice is the bright orange-red rice you will find at nearly every fiesta on Guam and in the Marianas, served next to barbecue, grilled chicken and a bowl of finadene. The color comes from annatto (achiote), which also adds a mild, earthy, slightly peppery flavor. It is not spicy at all. This version is cooked in one pot with onion, garlic and a little seasoning, and it takes about 40 minutes from start to finish.
- Total time: about 40 minutes (10 minutes prep, 25 minutes cooking, 5 minutes resting)
- Serves: 6 as a side dish
- Method: annatto-infused oil, then rice cooked by absorption in a covered pot
- Good to know: in Chamorro, red rice is often called hineksa’ agaga’
Jump to:
- About the dish
- Ingredients
- Step-by-step method
- Tips and troubleshooting
- Swaps and add-ins
- Storage and food safety
- FAQs
About the dish
Red rice is a staple of Chamorro celebrations, from birthdays and baptisms to village fiestas. It is the base of the plate: you spoon it next to grilled meat, a salad or kelaguen, then spoon sauce over everything. The seasoning is deliberately simple so the rice can soak up smoky, salty and tangy flavors from the rest of the meal.
The key ingredient is annatto, the seed of the achiote tree. Seeds are traditionally steeped in hot oil or water until the liquid turns a deep red-orange, and the seeds are removed before the rice goes in. Annatto powder is a quicker shortcut, and it gives similar color with less fuss.
Why this version works
- Infused oil. Warming annatto in oil pulls out the color and flavor, and the oil then coats every grain of rice.
- Toasted rice. Stirring the rice in the oil for a few minutes before adding water gives a nuttier flavor and firmer, more separate grains.
- Rest at the end. Five minutes off the heat lets steam finish the job and keeps the rice from turning gummy.
- Cheap and easy to scale. A bag of rice, an onion and a spice feed a crowd.
Ingredients
- 3 cups medium or long-grain white rice, rinsed
- 3 ½ cups water or chicken broth
- 1 tablespoon annatto (achiote) powder, or 2 tablespoons annatto seeds
- 2 tablespoons vegetable or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon dashida seasoning or chicken bouillon powder
- Salt, to taste
- Optional: ½ cup frozen peas, diced bell pepper, or chopped green onions and cilantro
About the seasoning: dashida is a Korean beef-flavored stock powder that some cooks use as a shortcut for savory depth, and chicken or vegetable bouillon works in the same way. Both are salty, so taste before adding extra salt.
Step-by-step method
- Rinse the rice in a fine strainer under cool water until the water runs mostly clear, then drain well.
- Infuse the oil. Heat the oil in a large pot over medium heat. If using seeds, add them and cook for about 2 minutes, until the oil turns a bright red-orange, then lift the seeds out with a slotted spoon. If using powder, stir it into the oil for about 30 seconds. Keep the heat moderate, because annatto turns bitter if it scorches.
- Cook the aromatics. Add the onion and garlic and cook for 3 to 4 minutes, until soft and fragrant.
- Toast the rice. Stir in the rinsed rice and cook for 3 to 4 minutes, stirring often, until the grains are coated and smell slightly nutty.
- Season and add liquid. Sprinkle in the dashida and a little salt, pour in the water or broth, and stir once. Bring to a boil.
- Simmer. Reduce the heat to low, cover tightly and cook for 18 to 22 minutes without lifting the lid, until the liquid is absorbed.
- Rest and fluff. Take the pot off the heat, leave it covered for 5 minutes, then fluff with a fork and fold in peas or herbs if using.
Tips and troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Rice is still firm after 22 minutes | Rice variety absorbs more, or the lid let steam escape | Add ¼ cup hot water, cover and steam on low for 5 more minutes |
| Mushy or sticky rice | Too much water, or stirred while simmering | Measure carefully, rinse well and do not stir after boiling |
| Bitter taste | Annatto scorched, or too much used | Use medium heat, remove seeds promptly and stick to the measurement |
| Pale rice | Not enough annatto, or oil was too cool | Infuse longer, or add ½ teaspoon more powder |
| Bland flavor | Skipped toasting or seasoning | Toast the rice and taste the liquid before simmering |
- Use a pot with a tight lid. A heavy-bottomed pot spreads the heat and prevents scorching on the bottom.
- Water or broth? Water gives a cleaner annatto flavor. Broth makes the rice richer, and you can then reduce the dashida.
- Cooking for a crowd: double the recipe in a wide, deep pot, and expect a few extra minutes on the simmer.
Swaps and add-ins
- No annatto? Sweet paprika gives a similar color with a different flavor, and a pinch of turmeric adds yellow. The taste will not be the same, but it works in a pinch.
- Meaty version: cook diced bacon or Spam in the pot first and use some of the fat in place of part of the oil. Both are popular additions in island-style rice.
- Vegetarian: use vegetable broth and mushroom bouillon in place of dashida.
- Extra vegetables: stir in frozen peas, corn or diced bell pepper at the 15-minute mark.
- Rice cooker: sauté the aromatics and infuse the oil on the stove, then toast the rice and move everything to the cooker with the liquid.
What to serve with it
Red rice goes with almost anything grilled: barbecue chicken, short ribs and teriyaki beef skewers. Add finadene (a tangy sauce of soy sauce, lemon or vinegar, onion and hot pepper) for the classic Guam plate, plus a cucumber salad or pickled vegetables to cut the richness. For a similar annatto-colored rice dish with chicken cooked in the pot, try the Puerto Rican arroz con pollo, and for a lighter dessert after a barbecue, the blueberry lemon mascarpone cake is a good match. Iced hibiscus tea or a tropical fruit drink round out the table.
Storage and food safety
- Cool quickly. Cooked rice can carry bacteria that survive cooking, so refrigerate leftovers within 2 hours instead of leaving the pot out at a party.
- Refrigerator: up to 4 days in an airtight container.
- Freezer: portion into zip-top bags, flatten, and freeze for up to 3 months.
- Reheat covered with a damp paper towel in the microwave, or in a pan with a splash of water, until steaming hot all the way through.
Annatto is widely used as a food coloring and is generally well tolerated, though rare allergic reactions have been reported. The recipe card lists the nutrition estimate, which will vary with the rice and seasoning you use. Because the rice is the main ingredient, expect it to be mostly carbohydrates and fairly filling in a normal serving.
Printable recipe card
Chamorro Red Rice (Chagi Red Rice)
Equipment
- Large pot with lid
- Measuring cups and spoons
- Slotted spoon
- Fine mesh strainer (for rinsing rice)
- Cutting board and knife
- Spoon or spatula for stirring
Ingredients
- 3 cups medium or long-grain white rice rinsed
- 3 ½ cups water or chicken broth
- 1 tablespoon annatto powder OR 2 tablespoons annatto achiote seeds
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon dashida seasoning chicken bouillon powder
- Salt to taste
- Optional: ½ cup frozen peas diced bell peppers, chopped green onions, or fresh cilantro for garnish
Instructions
- Infuse Oil with Annatto: Heat oil in a large pot over medium heat. Add annatto seeds and cook until oil turns bright red-orange, about 2 minutes. Remove seeds with a slotted spoon to prevent bitterness.
- Sauté Onion and Garlic: Add chopped onions and garlic to the infused oil. Cook until translucent and fragrant, about 3-4 minutes.
- Toast the Rice: Add rinsed rice to the pot. Stir constantly to coat the rice in the annatto oil and onion mixture. Toast rice for 3-4 minutes until slightly nutty.
- Add Seasoning and Liquid: Sprinkle in dashida seasoning and salt. Pour in water or broth and stir once. Bring to a boil.
- Simmer Covered: Reduce heat to low, cover pot, and simmer for 18-22 minutes or until liquid is fully absorbed. Avoid lifting the lid during cooking.
- Fluff and Garnish: Remove pot from heat. Let rice rest covered for 5 minutes. Fluff with a fork and stir in any optional peas or garnish.
Notes
FAQs
What gives Chamorro red rice its color?
Annatto, also called achiote. The seeds or powder are heated in oil or water until the liquid turns red-orange, and that color carries into the rice.
Is Chamorro red rice spicy?
No. Annatto has a mild, earthy flavor. If you want heat, serve it with finadene or a hot sauce on the side.
Can I use annatto powder instead of seeds?
Yes. Stir the powder into the warm oil for about 30 seconds. It is faster and you do not need to strain anything out.
What is dashida, and can I leave it out?
Dashida is a Korean beef-flavored stock powder. You can substitute chicken or vegetable bouillon, or leave it out and use broth instead of water.
Can I make it vegetarian?
Yes. Use vegetable broth and a vegetarian bouillon or mushroom powder in place of dashida.
Can I freeze leftover red rice?
Yes. Cool it quickly, portion it into freezer bags, and freeze for up to 3 months. Reheat until steaming hot.
Tell me how yours turned out
Do you add bacon or Spam, use broth, or have a family way of making it? Leave a comment and a star rating below. If your family makes this rice a different way, I would love to hear it, and your notes help other readers get the color and texture right.
yes