CARIBBEAN RICE
Make and share this Caribbean Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h6m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
- Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
- Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
- Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
- Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
- Add rice to squash mixture, stirring to combine; serve.
CARIBBEAN-STYLE BEANS AND RICE
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a Dutch oven or large, deep pot over medium-high heat. Add the bacon to the hot pot and cook until light brown on both sides. Add the garlic and saute until light brown. Add the drained beans along with the cold water to the bacon and garlic and bring to a boil over high heat. Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour. Add the chili peppers, cinnamon, coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil. Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid. Allow to sit for 15 minutes before serving. Remove the thyme sprigs and Scotch bonnet pepper halves and serve.
CARIBBEAN RICE AND BEANS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.
CARIBBEAN SEASONED RICE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.
JAMAICAN RICE AND PEAS (COCONUT RICE AND BEANS)
Jamaican Rice and Peas (or Caribbean Red Beans and Coconut Rice) is an easy and flavorful side dish that brings a fun tropical flair to your meal.Yield 3 1/2 c
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan. Add onion and garlic, and sauté 1-2 minutes over medium heat.
- Add rice, bay, thyme, pepper, water, and coconut milk. Bring the mixture to a boil, reduce the heat and simmer, covered, 10 minutes.
- Add the beans and continue to cook, covered, until all the liquid is absorbed and the rice is tender, 8-10 minutes.
- Remove the bay leaf and mix in the salt. Let the rice stand, covered, for 5 minutes to finish steaming.
- Taste the rice and adjust the salt and pepper as desired.
Nutrition Facts : Calories 136 kcal, Carbohydrate 29 g, Protein 4 g, Fat 0.2 g, Sodium 46 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CARIBBEAN RICE IN RICE COOKER
i had something similar at rain forest cafe im using brown rice instead to make vegetarian add veggie stock
Provided by Dienia B.
Categories Brown Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- into rice cooker put everything but corn.
- last 5 minutes add corn.
CARIBBEAN RICE IN A RICE COOKER
This side or a vegetarian main is loaded with flavor and texture. I made this in a rice cooker if you Add more water will increase the cooking time and produce softer rice; reducing the amount of water will produce firmer rice. But once you've found the ratio that's right for you, it'll be very easy to have perfect rice your way. Yes you can make stove top as well. Be sure not to remove the lid till done cooking.
Provided by Rita1652
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put aside 1 tablespoon scallions and 1 teaspoon coconut for garnish.
- Place all the rest ingredients in rice cooker. Pour broth 3/4 inch above the level of the rice.
- Press the cook button.
- When done fluff with fork place in a serving dish and top with reserved coconut and scallions place lime along side for garnish and use as wanted.
CARIBBEAN RICE AND PEAS
Provided by Food Network Kitchen
Time 1h55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
- Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
- Just before serving, add the scallion greens and fluff with a fork.
JAMAICAN STYLE RICE AND PEAS
Dead easy, tasty rice to go with any Caribbean Dish
Provided by adz1156
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make 500ml of liquid
- Add liquid, beans, garlic, chopped onion and thyme to large pot and bring to the boil
- Add rice and boil on High for 2 minutes, reduce heat, cover and simmer for 15-20 minutes until liquid has been absorbed. Fluff with a fork and serve
CARIBBEAN RICE
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
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.
CARIBBEAN RICE AND PEAS
This makes a one dish meal, and is very versatile. You can use turkey kielbasa to lower the fat content, or any smoked sausage. For the greens, you can substitute your favorite...use spinach, collard, or turnip greens. This recipe is from the food network magazine.
Provided by breezermom
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
- Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
- Just before serving, add the scallion greens and fluff with a fork.
Nutrition Facts : Calories 628.6, Fat 28.4, SaturatedFat 8.2, Cholesterol 40.9, Sodium 1051.3, Carbohydrate 67.7, Fiber 11.2, Sugar 2.5, Protein 28.1
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