Caribbean Cook Up Rice Recipes

SPLIT PEAS RICE

Steps:

• In a deep heavy pot cook the onion and garlic in the oil until golden brown. Then add the ochro and cook until tender.
• Add the tomatoes and saltfish. Cook for about 2 minutes. Add some water and stir often so the ingredients don't stick to the pot.
• Then add the split peas. Pour some more water and cook for about 5 minutes. Add all the seasonings, peppers and tomato paste to the broth.
• Pour the coconut milk and mix. Add the rice and more water to cover all the ingredients. Cover the pot and leave for about 15 minutes to simmer.
• Uncover the pot and stir the rice often to ensure that the rice don't stick. A little more water may have to be added if rice needs to cook a little bit more.
• When most of the water has evaporated and the rice is tender remove and cool before serving.

GUYANESE COOKUP RICE

Steps:

• Slice the scotch bonnet chile in half, and chop one half. Reserve both halves. (Chile is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut the chicken pieces into large chunks.
• Heat the olive oil in a large skillet or Dutch oven over medium heat, and pan-fry the chicken pieces until brown on all sides, about 15 minutes. Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown. Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture, and place the remaining half chile on top of the cabbage.
• Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. Before serving, stir in butter, and season to taste with salt and pepper.

CARIBBEAN COOK UP

Steps:

• Rinse chicken, pat dry and season to taste. Heat oil in a large skillet over medium high heat. Add the chicken and brown, then add the onion, celery, and gravy browning and saute until onion and celery are soft. Next, add the water, rice, peas, fish, tomatoes, carrots and salt and stir all together. Cover skillet, reduce heat to medium low and simmer for 25 to 35 minutes or until the rice and peas are soft but grainy.

GUYANESE COOK UP RICE

Steps:

• Bring water to a boil, add peas. Cook until soft.
• In another pot boil the pig tail or salt beef until most of the salt is removed.
• Drain the pig tail or salt beef from water and set aside.
• To the water, add chopped onion, garlic, thyme, tomatoes, meat, coconut milk or creme, pepper,and rice. Bring to a boil then lower heat and cover pot to steam rice for 30 minute.
• Add the peas and pig tail or salt beef to the rice and serve.

CARIBBEAN COOK-UP RICE

Steps:

• melt the butter in a large, heavy-bottom skillet. Add the onion and garlic and cook over low heat, stirring occasionally, for 5 minutes or until softened Add the carrots, peas, cinnamon stick, thyme, vegetable stock, coconut, and chile, stir well, and season to taste with salt and pepper. Bring to a boil, stirring frequently. Add the rice and return to a boil, then reduce the heat, cover, and let simmer for 15 minutes or until the rice is tender and all liquid has been absorbed. Remove and discard the thyme and cinnamon stick, the fluff up rice with a fork. Server immediately