Hineksa' Agaga' (Chamorro Red Rice)
By Keith DresserPublished on February 27, 2026
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
If annatto seeds are unavailable, substitute 1 tablespoon of annatto powder whisked directly into the warm water before adding to the rice. Medium-grain rice can be used for a slightly sticky texture. The chicken bouillon powder boosts the savory flavor of the dish but can be omitted if desired. We prefer the simpler approach of using just the bacon fat, but you can fold in the bacon pieces at the end for added texture and richness.
Instructions
- Combine 3 cups warm water and 3 tablespoons annatto seeds in bowl. Let steep, stirring and gently rubbing seeds against side of bowl occasionally to release color, for 30 minutes. Strain through fine-mesh strainer set over 4-cup liquid measuring cup, gently pressing on seeds to extract liquid; discard seeds. Add water, if necessary, to measure 3 cups.
- Cook 4 slices bacon, cut into ½-inch pieces, in large saucepan over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Pour off all but 2 tablespoons fat from saucepan. Add 1 finely chopped onion to fat and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.
- While onion cooks, rinse 2 cups jasmine rice in fine-mesh strainer under running water until water runs clear. Drain thoroughly.
- Add rinsed rice, annatto water, 2 teaspoons chicken bouillon powder, and 1 teaspoon table salt to saucepan and bring to simmer over high heat. Reduce heat to low, cover, and cook until rice is tender and liquid is fully absorbed, 18 to 20 minutes.
- Remove saucepan from heat and let stand, covered, for 10 minutes. Uncover and fluff rice gently with fork. Gently fold in reserved bacon, if desired. Transfer to serving bowl and sprinkle with 2 thinly sliced scallions. Serve.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Hineksa’ Agaga’, also known as Chamorro/Chamoru red rice or Saipan red rice, is a staple from Guam and the Northern Mariana Islands that appears at fiestas and family gatherings. The dish gets its distinctive orange-red hue and subtle earthy flavor from achiote (annatto seeds). To coax out color and flavor from the annatto seeds while avoiding bitterness, we steep the seeds for 30 minutes in warm water, gently rubbing them to release the pigment and create annatto water that serves as both the cooking liquid and color source. The rice is enriched with rendered bacon fat and aromatics such as onion and garlic, resulting in grains that are tender, slightly sticky, and full of savory flavor, with each bite offering a balance of earthy annatto and rich pork.
Before You Begin
If annatto seeds are unavailable, substitute 1 tablespoon of annatto powder whisked directly into the warm water before adding to the rice. Medium-grain rice can be used for a slightly sticky texture. The chicken bouillon powder boosts the savory flavor of the dish but can be omitted if desired. We prefer the simpler approach of using just the bacon fat, but you can fold in the bacon pieces at the end for added texture and richness.
Instructions
- Combine 3 cups warm water and 3 tablespoons annatto seeds in bowl. Let steep, stirring and gently rubbing seeds against side of bowl occasionally to release color, for 30 minutes. Strain through fine-mesh strainer set over 4-cup liquid measuring cup, gently pressing on seeds to extract liquid; discard seeds. Add water, if necessary, to measure 3 cups.
- Cook 4 slices bacon, cut into ½-inch pieces, in large saucepan over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Pour off all but 2 tablespoons fat from saucepan. Add 1 finely chopped onion to fat and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.
- While onion cooks, rinse 2 cups jasmine rice in fine-mesh strainer under running water until water runs clear. Drain thoroughly.
- Add rinsed rice, annatto water, 2 teaspoons chicken bouillon powder, and 1 teaspoon table salt to saucepan and bring to simmer over high heat. Reduce heat to low, cover, and cook until rice is tender and liquid is fully absorbed, 18 to 20 minutes.
- Remove saucepan from heat and let stand, covered, for 10 minutes. Uncover and fluff rice gently with fork. Gently fold in reserved bacon, if desired. Transfer to serving bowl and sprinkle with 2 thinly sliced scallions. Serve.
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