Red Rice {Recipes from Guam}

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 This recipe for Red Rice is similar to Spanish rice. It originated from the Pacific Islands. It’s a very simple recipe that can be made in less then 30 minutes. 
I’m sure if you look it up, you can probably find 10,000 ways to make rice.  There’s fried rice, sticky rice, Spanish rice, dirty rice,
plain white rice….the possibilities really are endless.
This recipe is for red rice…which is the staple rice for the island of Guam.
It is very similar to Spanish rice in terms of it’s color, however the flavor is a tad bit different.
Growing up, my mom only made this during holiday get togethers, family reunions, or barbecues.  There are many ways to make this dish.  However, this is the way my mom taught us.  Memories come flooding back when I make this for my own family.  I hope this recipe will inspire you to make memories of your own πŸ˜‰

Red Rice

This recipe for Red Rice is similar to Spanish rice, except it's origins are from the Pacific Islands. It's a very simple recipe that can be made in less then 30 minutes.
Serving Size: 1/2 cup  
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 6 to 8 people
Calories Per Serving: 207


  • 2 cups plain white rice, long or short grain
  • 2 and 1/2 cups water
  • 2 tbsp. olive oil
  • 2 packages of Goya's Sazon Con Culantro Y Achiote See Note
  • Dash of Garlic Salt


  • In a medium size pot, combine all of the above ingredients. Stir until well mixed.
  • Bring the ingredients to a boil on medium low heat on the stove. 
  • Once boiling, cook for 18 to 25 minutes, stirring occasionally. 

Libby's Notes

I purchase the 1.41 oz. box of Sazon Goya. It's an orange box with Con Culantro Y Achiote written on it. From the box, I use 2 whole packets. Using anything less then this will cause your rice to turn out bland.Β 


Calories: 207kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!


  1. ANTOINETTE says:


    1. Thank you for the compliment Antoinette πŸ˜‰ I am originally from North Carolina myself πŸ˜‰ Enjoy the recipes!

  2. 5 stars
    This recipe has been in my family for decades! We make it during the holidays and during cook outs πŸ˜‰

  3. Marella De La Cruz says:

    Thank you for sharing this recipe..I will attempt to make it for my son’s birthday this Saturday.

    1. You are very welcome πŸ˜‰ Let us know how it turns out and happy birthday to your son πŸ˜‰

  4. Louise Rising says:

    5 stars
    Thank you for providing a recipe that can be cooked on the stove. I was surprised that the Chamorro recipes called for a rice cooker.

    1. Hi Louise πŸ™‚ You can definitely use a rice cooker to make this, however, it’s not necessary. I always just make it on the stove.

  5. Karen L Calhoun says:

    5 stars
    Oh my goodness!! Brings back memories of when we lived on Guam. Made this with bbq chicken marinated in finadene and kelaquen. Thank you so much for posting this! It “forced” (?) me to make the Chamorro food I have been craving!

    1. You are very welcome Karen! I love finadene and kelaquen πŸ™‚

  6. Rebecca Konze says:

    3 stars
    I was so excited to try this, unfortunately it was extremely bland. What size of package did you use? The one that I used said that it’s 1/4 teaspoon per package.
    Next time I am definitely going to add more sazon goya with coriander and annatto.
    Thank you for the recipe.

    1. We use two packets out of the Sazon Goya box. The box is orange and is 1.41 oz. Two packets should do the trick and is a bit more then 1/4 teaspoon. It doesn’t sound like you used both packets which could be why it came out on the bland side. If you make it again, hold off on adding extra seasonings and use the entire two packets that you can find in the box.

  7. This is usually not a chamorro recipe. It calls for annatto seeds or powder and of course onions. Some recipes also have peas or bacon. I recall some people have used Sazon Goya in the states, but authentic chamorro red rice does not call for it. I guess you could use it to improvise though. ????????

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