Caribbean Cook Up Rice Food
GUYANESE COOK UP RICE
A Guyanese recipe I found on a site for Caribbean recipes. If you cannot find a scotch bonnet pepper, you may sub habanero. I haven't tried this yet, and the recipe does not specify servings, so I'm guessing. To give the flavor of the scotch bonnet pepper, but not the heat, simmer it whole as directed in the recipe, but take it out before serving.
Provided by Scarlett516
Categories Rice
Time 50m
Yield 6 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 527.3, Fat 13.1, SaturatedFat 11.1, Sodium 160, Carbohydrate 91.6, Fiber 4.7, Sugar 5.6, Protein 10.6
GUYANESE COOKUP RICE
My grandmother's recipe. It's delicious and can be made with or without meat. It's also very versatile. Here I am using chicken, however you can use brisket, pigtail, oxtail, the list is endless.
Provided by Tatiana
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 541 calories, Carbohydrate 55.6 g, Cholesterol 68.2 mg, Fat 23.8 g, Fiber 5.4 g, Protein 26.7 g, SaturatedFat 13.8 g, Sodium 255.3 mg, Sugar 3.8 g
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