Red cream of rice soup

Ingredients

• 1 chicken fryer, cut up in small pieces

• 2 tbsp of cooking oil

• 1 medium onion, chopped

• 2 of cloves garlic, chopped

• 1/2 cup of achote water

• 5 cups chicken broth or water

• 1 cup of rice (toasted and ground) or cream of rice browned in skillet

• 1 cup of coconut milk (optional)

• Salt and black pepper (to taste)

Sauté garlic in hot oil, then discard garlic. Add onions to the oil, along with the chicken and achote water. Bring the water to a boil while adding the chicken broth. Gradually add the toasted rice, mixing as you add. Continue boiling for about 5 minutes until the mixture thickens to desired consistency. Add coconut milk if desired. Serve with white rice or serve as a soup.

By Josephina D. Chaco

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.