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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a staple at all my Chamorro fiestas or barbeques. It isn't a party without it. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Enjoy with chamorro barbeque and finadene.
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