Red Rice
HB-1897 · Hand-built original · Micronesian
Chamorro achiote-tinted rice cooked with onion and garlic.
Micronesiandinner35 min4 servings394 kcalGluten-freeDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 2 cups long-grain white rice, rinsed
- 1 tbsp achiote (annatto) powder, or 2 tbsp achiote oil
- 1 tbsp vegetable oil (omit if using achiote oil)
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 1/2 cups water or chicken broth
- 1 tsp salt
Method
- Heat the oil in a heavy pot with a tight-fitting lid over medium heat. Add the onion and cook for 3-4 minutes until softened, then stir in the garlic for 30 seconds.
- Stir in the achiote powder and let it bloom in the oil for about 30 seconds, until the oil turns a deep orange-red.
- Add the rinsed rice and stir for 1 minute to coat every grain in the coloured oil.
- Pour in the water or broth, add the salt, and bring to a boil.
- Reduce the heat to the lowest setting, cover, and cook for 18 minutes without lifting the lid.
- Remove from the heat and rest, still covered, for 5-7 minutes.
- Fluff with a fork and serve hot as a side dish.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
394 kcalCalories
7.5 gProtein
78.4 gCarbs
4.6 gFat
0.6 gSaturates
0.7 gFibre
1.2 gSugars
1072 mgSodium
0 mgCholesterol
131 mgPotassium
18 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data