Guamanian-style Perdiz Rice

Ingredients

In this adaptation, the traditional Spanish Arroz con perdiz is transformed into a Guamanian delight by incorporating local ingredients and flavors. The dish retains the essence of the original recipe but introduces Guamanian spices and herbs to create a unique fusion of cuisines. Additionally, the dish is served with tangy pickled vegetables, a popular accompaniment in Guamanian cuisine. We alse have the original recipe for Arroz con perdiz, so you can check it out.

• 2 partridges, cleaned and quartered 2 partridges, cleaned and quartered
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tablespoon annatto seeds 1 tablespoon annatto seeds
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Pickled vegetables (for serving) Pickled vegetables (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the partridge pieces and brown them on all sides. Remove the partridge from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the annatto seeds, ground cumin, paprika, dried oregano, and bay leaf to the pot. Stir well to combine the spices with the vegetables.
4. 4.
   Return the partridge pieces to the pot and add the jasmine rice. Stir everything together to coat the rice with the spices.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer for about 20 minutes or until the rice is cooked and the partridge is tender.
7. 7.
   Remove the bay leaf and discard. Fluff the rice with a fork.
8. 8.
   Serve the Guamanian-style Perdiz Rice garnished with fresh cilantro and accompanied by pickled vegetables.

Treat your ingredients with care...

• Partridge — Ensure the partridge is properly cleaned and quartered before cooking.
• Annatto seeds — Crush the annatto seeds slightly to release their vibrant color and flavor.
• Jasmine rice — Rinse the jasmine rice thoroughly before using to remove excess starch and achieve fluffy grains.
• Pickled vegetables — You can use a variety of pickled vegetables such as cucumbers, carrots, and radishes to add a tangy element to the dish.
• Fresh cilantro — Chop the fresh cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• If partridge is not available, you can substitute it with chicken thighs for a similar flavor.
• For an extra kick of heat, add a diced chili pepper to the dish.
• To enhance the aroma, toast the annatto seeds in a dry pan before adding them to the pot.
• Serve the Guamanian-style Perdiz Rice with a squeeze of fresh lime juice for added brightness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Guamanian-style Perdiz Rice as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served alongside grilled seafood or roasted meats for a complete meal.

Presentation advice

Present the Guamanian-style Perdiz Rice in a large serving dish, garnished with a sprinkle of fresh cilantro. Arrange the pickled vegetables in a separate bowl to add a pop of color to the presentation. Serve with colorful tropical fruits on the side for an extra touch of vibrancy.