Red Rice (Hineksa’ Aga’ga’)
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Credit: Robert A. Walter, CEC, CCA, AAC
Sizzle, Spring 2013
1 cup achote (annatto) seeds
5 cups water (or chicken stock)
¼ cup canola oil
2 t. salt, or to taste
4 cups short-grain white rice
4 oz. diced onion
Garlic powder, to taste
4 slices bacon, cooked, chopped
½ cup frozen peas
1. Soak achote seeds in warm water or chicken stock with oil and salt. Stir mixture to extract color to produce “achote water.” (The longer stirred, the darker the color.) Set aside.
2. Rinse starches from uncooked rice until water runs clear. Drain.
3. Place rice and onion in rice cooker or cover ed pot. Add achote water and garlic powder. Simmer until cooked through.
4. Finish with bacon and peas, if desired.
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