Season Rice

Photo by Grace Cameron

10 Reasons Why Jamaicans Run So Fast Cookbook

  • 1 lb. rice
  • 4 carrots
  • 2 tbsp butter/margarine
  • 1 green sweet (bell) pepper
  • 1 medium cho cho (chayote)
  • 1/2 lb. pumpkin
  • 4 ozs. potato
  • 2 stalks scallion
  • 2 sprigs thyme
  • 1 large tomato
  • 1/2 Scotch bonnet pepper, de-seeded, veins removed

Directions

  1. Cook vegetables until tender — 15 minutes.
  2.  Add butter, rice and remaining ingredients and cook for another 25 minutes over medium heat. Make sure there is enough water in the pot to cover the rice.
  3. Let simmer for another 10 minutes over low heat until the rice is fully cooked.
    Serves 4

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‘Cook Up’ Rice

  •  1 1/2 lb. boneless cooked meat or chicken
  • 1/4 lb. salted meat of choice
  • 4 1/2 cups water
  • 3 stalks scallion, chopped
  • 2 tbsp oil
  • 2 cups rice
  • Pepper, to taste
  • 1 medium onion, chopped
  • 2 medium tomatoes, chopped into chunks
  • 2 sprigs of thyme
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1 tbsp butter

Directions

  1.  Wash and soak the salted meat for at least 30 minutes.
  2.  Heat oil in a large pot over medium heat, add sugar and cook until it bubbles. Add scallion, onion, tomatoes and thyme, saute until golden brown.
  3.  Remove salted meat from the soaking water and cut into bite-sized pieces. Add to the pot then add water, rice and salt and bring to a boil.
  4.  Cut the cooked meat or chicken into bite-sized pieces and add to the pot along with the butter when the rice is almost cooked.

Serves 8

NOTE: Add ackee, saltfish, corn beef and any leftover meat, vegetables and fish to your one-pot dish.

 

 

 

 

 

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