Calypso Rice Caribbean Style Recipes

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CALYPSO RICE



Calypso Rice image

This rice is good in the winter to bring a hint of the Caribbean to your life! My family especially likes it with Sweet and Spicy Pork Cubes.

Provided by Judedeva

Categories     Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups low sodium chicken broth
1/2 cup unsweetened pineapple juice
1 cup uncooked rice
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 teaspoon turmeric
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh parsley, chopped (optional)

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 CARIBBEAN-STYLE



Calypso Rice Caribbean-Style image

Calypso Rice Caribbean-Style

Time 40m

Yield 8

Number Of Ingredients 12

2 cups Mahatma® Jasmine Rice
1/4 cup canola oil
2 cloves garlic, minced
1 onion, diced
1 red pepper, diced
2 carrots, diced
1 red chili pepper, seeded and diced
2 tbsp fresh thyme, finely chopped
1 tbsp curry powder
1 tsp salt
1 tsp pepper
4 green onions, thinly sliced

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.

CARIBBEAN RICE



Caribbean Rice image

In the Caribbean, coconut, mango, and rice are staples. They appear on menus in all kinds of forms. Combine them all in the same dish and you have something special. The sweetness of the mango and coconut makes this dish suitable for curries, chicken, fish , and pork, all common Caribbean ingredients. Enjoy!

Provided by Normaone

Categories     Mango

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 teaspoons oil
3/4 cup shredded coconut
1/2 cup onion, minced
2 cups rice
4 cups chicken broth
1 firm ripe mango, peeled and cubed
1/4 cup fresh chives, minced

Steps:

  • Heat oil in a large saucepan and add coconut.
  • Cook, stirring constantly until very lightly browned Add minced onion.
  • Continue cooking and stirring 1 minute longer.
  • Add rice, stir to coat.
  • Add broth and bring to a boil.
  • Cover and reduce heat to low.
  • Simmer 25 to 30 minutes until rice is tender.
  • Remove from heat and stir in mango.
  • Sprinkle with chives.

TRINI CALYPSO RICE AND PEAS RECIPE



Trini Calypso Rice And Peas Recipe image

Provided by á-174942

Number Of Ingredients 14

1 tablespoon oil
1 onion chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped cilantro or ngo gai
4 garlic cloves minced
3 green onions minced
1 can green pigeon peas, gandules - (15 oz)
1 cup diced kabocha squash peeled
3 cups long-grain rice
1 teaspoon salt
4 cups hot water
1 can light coconut milk - (14 oz)
1 tablespoon butter
Freshly-ground black pepper to taste

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.

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