Caribbean Seasoned Rice Food

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CARIBBEAN YELLOW RICE



Caribbean Yellow Rice image

From Epicurious...Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color comes from annatto seeds-which have an astringent, slightly peppery flavor-heated in oil until bright red-orange.

Provided by CaliforniaJan

Categories     White Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon annatto seeds (see cooks' note, below)
1/4 cup olive oil
1/2 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
2 large garlic cloves, finely chopped
1/4 cup cilantro, chopped
1 3/4 cups long-grain white rice
1 teaspoon salt
3 cups water

Steps:

  • Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil turns bright red-orange and begins to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes. Strain through a fine-mesh sieve into a small bowl, discarding seeds.
  • Cook onion, bell pepper, garlic, and cilantro in 1 1/2 tablespoons annatto oil in a 2-to 3-quart heavy saucepan over medium heat, stirring, until vegetables are softened, 3 to 5 minutes. Add rice and cook, stirring, until most of grains are opaque, 1 to 2 minutes. Stir in water and 1 teaspoon salt and bring to a boil. Stir rice again, then reduce heat to low and cook, covered, until rice is just tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
  • Fluff rice with a fork before serving.
  • Cooks' notes:
  • You can substitute 1/4 teaspoon saffron for the annatto. Use only 1 1/2 tablespoon oil and crumble saffron into oil just before using it.
  • Leftover annatto oil keeps, refrigerated in an airtight container, up to 1 month.

Nutrition Facts : Calories 427.5, Fat 14.1, SaturatedFat 2, Sodium 592.9, Carbohydrate 67.6, Fiber 1.6, Sugar 1.2, Protein 6.2

CARIBBEAN RICE AND BEANS



Caribbean Rice and Beans image

Categories     Bean     Herb     Rice     Side     Low Fat     Low/No Sugar     Wheat/Gluten-Free     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 13

1 15-ounce can black beans, rinsed, drained
1/2 large red onion, very thinly sliced
2 tablespoons balsamic vinegar*
1 tablespoon olive oil
1 white onion, finely chopped
4 large garlic cloves, chopped
1 cup Arborio rice*
3 1/2 cups canned unsalted chicken broth
1/2 cup dry white wine
2 large bay leaves
1/2 teaspoon turmeric
1/8 teaspoon (or more) cayenne pepper
Balsamic vinegar and Arborio rice are available at specialty foods stores, Italian markets and some supermarkets.

Steps:

  • Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
  • Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
  • Spoon rice onto platter. Arrange beans and onion garnish alongside.

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.

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