Calypso Rice Recipes

SITA'S AMAZINGLY-FRAGRANT ISLAND-INSPIRED CALYPSO RICE

Steps:

• Add canola oil to a large frying pan (with a lid).
• Add chopped yellow onion and sauté on medium-low heat until translucent.
• Add cilantro and mix to combine.
• Add tomatoes and sauté for another minute.
• Add kidney beans, green onions and garlic and sauté for a few more minutes.
• Add coconut milk and stir to combine.
• Add the rice and stir to combine.
• Sauté the rice for another few minutes.
• Add the water and stir to combine.
• Cover pan with heavy-duty aluminum foil and top with lid to pan.
• Reduce heat to low and cook for 25 to 30 minutes.
• Carefully remove lid and foil and check to see if rice is done.
• If not done, cover and steam another 5 to 10 minutes.
• Once done, add butter, salt and pepper to taste and fluff with a fork.
• Serve.

CHICKEN CALYPSO

Steps:

• In a large container, combine the chicken breasts, thyme, vinegar and a 1 crushed garlic clove. Season with salt and pepper. Mix well, cover and marinate in a cool place for 5 hours.
• Drain the chicken breasts thoroughly.
• Heat 3 tablespoons of oil in a non-stick cooking pot over medium heat. Melt the brown sugar in this oil, then brown the chicken breasts on high heat, turning them regularly. Remove the chicken breasts and set aside.
• Deglaze the juices of the saucepan with the wine and half a glass of water on medium / high heat. As soon as bubbles first appear, lower the heat to maintain a small boil.
• Add the chicken breasts, and cook for about 20 to 25 minutes until the chicken is tender.
• Pour 2 tablespoons of oil into a frying pan and, without waiting for the oil to warm, add the cashew nuts. Fry them for one to two minutes or until they get some color.
• Remove the cashew nuts with a skimmer and place on a plate lined with paper towel. In the same pan, add 2 tablespoons of oil and cook the onion, the remaining garlic clove, the fresh ginger and the mushrooms over medium heat for 10 to 15 minutes. Add salt and pepper. Add the chicken breasts and their cooking juices.
• Whisk the flour in 3 tablespoons of cold water and pour over the chicken. Mix well. Simmer over low heat for 20 minutes.
• Serve with rice.

CARIBBEAN CALYPSO HOT SAUCE

Steps:

• Stem and seed habanero peppers, wearing gloves.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.

CARIBBEAN-STYLE CALYPSO RICE

Steps:

• A Caribbean holiday specialty, this colorful Calypso Rice made using fragrant Carolina® Jasmine Rice is loaded with flavor! Step 1
• Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated. Step 2
• Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with green onions. Serving Tips Serve with roast turkey, ham, chicken or fish.

CALYPSO RICE CARIBBEAN-STYLE

Steps:

• Step 1
• Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in jasmine rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated. Step 2
• Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with fork. Sprinkle with green onions. Serving Suggestions Serve with roast turkey, ham, chicken or fish.

CALYPSO RICE

Steps:

• In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
• Add honey, garlic, salt and thyme; cook and stir 1 minute.
• Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
• Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
• Remove from heat; let stand 5 minutes. Fluff with fork before serving.

CALYPSO RICE

Steps:

• In a medium saucepan, bring broth and pineapple juice to a boil over high heat.
• Add remaining ingredients except parsley.
• Reduce heat to low and cook, covered, for 20 minutes.
• Remove from heat and let stand, covered for 5 minutes or until all liquid is absorbed.
• Fluff rice with a fork and serve with fresh parsley prinkled on top, if desired.

CALYPSO RICE

Steps:

• Boil rice in water till tender.
• In another lar
• Add 2 tablespoons of butter to your pan on a medium heat
• Add onions and cook till opaque
• Add carrots, peppers. saute for approximately 5 minutes
• Add half of the rice and incorporate, then add the remaining rice.
• Add the remaining butter
• Taste and add salt if needed, or even more butter (if rice is dry)

TRINI CALYPSO RICE AND PEAS RECIPE

Steps:

• Heat oil in skillet over medium-high heat. Saute onion, thyme, cilantro, garlic and green onions until softened, 10 to 15 minutes. Add peas and squash. Cook until squash is tender, 10 to 15 minutes. Add rice, salt, water, coconut milk and butter. Stir until ingredients are mixed. Cover tightly and simmer over low heat until rice is cooked, 20 to 25 minutes. Fluff with fork before serving and season with pepper to taste. This recipe yields 12 servings. Each serving: 304 calories; 216 mg sodium; 3 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 7 grams protein; 1.49 grams fiber.

CALYPSO RICE

Steps:

• In a medium saucepan, bring broth and pinapple juice to a boil over high heat. Stir in the remaining ingredients except parsley. Reduce heat to low and cook covered for 20 minutes. Remove from heat and let stand, covered for 5 minutes, or until all liquid is absorbed. Fluff rice with a fork and serve with fresh parsley sprinkled on top.