Guam Red Rice Food

GULLAH RED RICE

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
• Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.

CHARLESTON RED RICE

Steps:

• Fry bacon and remove from the pan:.
• Saute'onions and peppers in the bacon grease;.
• Add tomato paste water salt sugar and pepper.
• Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish.
• Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture.
• Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer.
• I bake it now days but the family recipe says to steam it.

GUAM RED RICE

Steps:

• Soak achiote seeds in 1/2 cup warm water for 30 minutes. Add salt. Using a spoon press the achiote seeds to get color. Strain liquid into a pot big enough to hold all the ingredients, bring to a boil.
• Saute onions in oil.
• Add rinsed rice to the boiling achiote colored water. Reduce heat to medium-high for five minutes or until water evaporates. Reduce heat to low, coer pot and cook for 15 more minutes.

GUAM'S RED RICE

Steps:

• Place the achiote seeds in 2 cups of water to soak, and lightly grind along the edge until the water is a deep red. The darker the water the darker shade of red the rice will be. **The water will stain most material so I recommend a clear glass and a stainless steel spoon.**.
• After you have the desired color, filter the water through a cloth or fine sieve that will separate the colored water from any seeds and foreign material. Set the colored water aside.
• Wash rice and drain. Place in a rice cooker with the achiote water from above (add extra water depending on the directions for your rice cooker), salt, onions, oil, and bacon, if using. Close the rice pot and push the start button.

GULLAH RED RICE

Steps:

• Rinse the rice until the water becomes slightly clear. (This removes the starch.)
• Preheat the oven to 350˚ F. In a large frying pan, heat the vegetable oil over medium-high heat. Add the sausage, onion and bell pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder and 1 tablespoon each salt and pepper. Stir the rice into the tomato mixture and cook, uncovered and stirring occasionally, until well combined, about 5 minutes.
• Transfer to a 9-by-13-inch or other 3-quart baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the dish. Turn off the oven; remove the rice from the oven, uncover and fluff, then cover again and return to the oven for 10 minutes more.

GULLAH RED RICE

Steps:

• Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Add bell pepper and onion to bacon grease and saute over medium heat until soft, about 5 minutes. Add sausage and cook and stir until browned, 8 to 10 minutes. Remove mixture from the pan to a bowl.
• Pour tomato sauce and tomato paste into the same pot, along with 1 cup water. Bring to a boil; add rice, sugar, salt, pepper, onion powder, and garlic powder. Bring back to a boil; reduce heat and let simmer over medium-low heat for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer the rice mixture to a 9x13-inch baking pan. Cover with foil.
• Bake in the preheated oven until liquid has evaporated and rice is tender, about 25 minutes.

ROSE'S CHAMORRO RED RICE

Steps:

• 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.

GUAM FRIED RICE

Steps:

• Fry bacon until crisp. Remove bacon and pour off half the bacon fat, reserve a little (1 tsp or so) to add to pan after cooking your egg. Sometimes the egg will absorb every bit of bacon fat and sometimes it leaves behind enough to coat the rice.
• Fry garlic in bacon fat until golden, remove and discard. Fry onion in the same bacon fat. Remove onion from pan and add to bacon.
• Spread eggs on bottom of pan as if preparing an omelet. Fold over. Remove to cutting board or plate. Cut into strips.
• Add reserved bacon fat (if pan is dry) and cold rice to pan, stir until all grains are coated with grease and grains are no longer sticking together.
• Add bacon, onion and ham; mix well. Always scraping bottom of pan to prevent sticking.
• Turn heat to low and add sliced egg pieces. Add cooked shrimp. Heat 1-2 minutes, just until shrimp is warmed.
• Remove from heat and serve.