Caribbean Style Calypso Rice Food

CARIBBEAN-STYLE CALYPSO RICE

Steps:

• A Caribbean holiday specialty, this colorful Calypso Rice made using fragrant Carolina® Jasmine Rice is loaded with flavor! 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 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 a fork. Sprinkle with green onions. Serving Tips Serve with roast turkey, ham, chicken or fish.

CALYPSO RICE CARIBBEAN-STYLE

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.

CALYPSO RICE

Steps:

• In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
• Add honey, garlic, salt and thyme; cook and stir 1 minute.
• Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
• Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
• Remove from heat; let stand 5 minutes. Fluff with fork before serving.

CALYPSO RICE

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.

CARIBBEAN-STYLE BEANS AND RICE

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-STYLE RICE PILAF

Steps:

• Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
• Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
• Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
• Serve hot or at room temperature.

JAMAICAN CALYPSO CHICKEN

Steps:

• Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
• Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
• Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
• Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
• Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
• Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.

CALYPSO RICE AND BEANS

Steps:

• Sort and wash beans and place in a medium saucepan. Cover with water to 2-inches above beans; bring to a full boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and return to pan.Cover beans with 2-inches of water. Bring beans to a boil over medium-high heat. Reduce heat, and simmer for 1 1/2 hours or until tender. Drain beans, and set aside.
• For the rice:.
• Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion , celery, jalapeno, salt, garlic, and bay leaves; saute 4 minutes. Add rice; cook 1 minute. Add 3 1/2 cups water, bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add beans; cover, and simmer 12 minutes, stirring occasionally. Discard bay leaves.
• Stir in the bell peppers,black pepper, cumin, coriander, and cook 6 minutes. Stir in pineapple and cilantro; cook 2 minutes.

CARIBBEAN-STYLE RICE AND BEANS

Steps:

• Boil beans, garlic and salt until beans are tender.
• Reserve three cups of liquid from the boiled beans.
• Place beans and reserved liquid in a pot along with all remaining ingredients.
• Bring liquid to a boil; add rice; heat to boiling again.
• Turn down heat and simmer for 20 minutes, or until water has dried.
• Add beans to rice; stir well.
• Add additional salt and pepper to taste.

CARIBBEAN RICE

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.