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Mama Chai's Red Rice
Raeann M. Leon Guerrero, Class of 2001, as printed in "What's Cookin: Academy of Our Lady of Guam Cookbook"


1 stalk celery, minced
1/2 green bell pepper, minced
1/2 onion, minced
1/3 cup salad oil
5 cups rice, uncooked
Achote seeds
Salt to taste

Saute onions, celery, bell peppers until translucent, set aside. Rinse rice until clear and set aside. Soak achote seeds in water with 1/2 tsp salt. To extract coloring from achote seeds rub seeds with your fingers then strain to remove seeds. Add achote water to 5 cups of water and bring to a boil. Add rice and bring to boil again. Stir and reduce heat to medium-low then cover with a well fitting lid. Cook until water is absorbed and rice is done.

Remove rice from stove and add the sauteed vegetables and salad oil mixing well. Add salt to taste.

Yield: Approximately 10 cups

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