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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 😉
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.
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.