556. CHAMORRO RED RICE with BACON and ONIONS

3 cups short grained rice
1 medium yellow onion, finely chopped
6-8 slices smoky streaky bacon, finely chopped
achote (see note)


For this recipe, prepare rice for cooking in a rice cooker. Set aside. Sautée onion (or half a large one), with bacon, chopped finely. Drain off any excess oil, and add this to the rice pot. For a vegetarian version, add a little more onion, and a little hickory or kiawe liquid smoke, if desired. Add one scant tablespoon of the powder for every cup of rice cooked, but adjust it according to your colour preference--I like mine to be more orange, while others prefer a deeper, almost paprika-hued red. Close the lid to your cooker, and cook as regular rice. Mix the rice through to distribute the onions and bacon and it's done!

NOTE: Achote comes in seed form, which must be soaked, but also comes in more convenient powder or liquid forms. I use powder, which can be found in many latino food shops as annatto or achiote. i


courtesy of: the scent of green bananas: food from the guambat