Ingredients
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5 cups short-grain rice, Calrose rice is preferred
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5 1/2 cups water
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4 tablespoons vegetable oil or 4 tablespoons bacon grease
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1 (1/3 ounce) package achiote powder, I use Mama Cita's brand, can be found at any Asian market
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2 (1 1/2 ounce) packages sazon goya with coriander and annatto
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1 (1 1/2 ounce) package Goya ham seasoning
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1/4-1/2 cup onion, chopped
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1 1/2 teaspoons garlic powder
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1 teaspoon salt, may need more according to taste
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1/2 teaspoon black pepper
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1/4 teaspoon Accent seasoning
Instructions
- 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.