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Caribbean Rice

This Caribbean Rice Recipe makes a delicious side; goes great with jerk-style meats and with seafood because the sweetness of the coconut milk works well with the spices.

Ingredients:

  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 1 cup light coconut milk
  • 1 cup long-grain parboiled rice
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 3/4 cups (1/4-inch) cubed peeled butternut squash
  • 1 teaspoon chopped fresh or1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can black beans, rinsed and drained

Cooking Instructions:

Bring broth and coconut milk to a boil in a medium saucepan over medium-high heat; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes.

Reduce heat to medium. Add squash; cook 8 minutes or until tender, stirring occasionally. Stir in thyme and remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Add rice to squash mixture, stirring to combine ~ Serves 6

Recipe from Cooking Light, November 2002.

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image of quinoa paella

There are literally hundred of Paella recipes and every cook has their own favorite – where they change up some of the ingredients giving it their own special flavor. Below is just one of the many ways Paella is cooked in the Caribbean. Enjoy!

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Ingredients:

  • 1 small roasting chicken (cut up)
  • 4 ozs. Bacon
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 tomato peeled and cut in four
  • 1 teaspoon saffron
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 8 ozs peas
  • 8 ozs. French beans
  • 12. Ozs. Rice
  • 8 prawns
  • 12 scampi
  • ¼ teaspoon pepper

Method:

Wash, cut and dry chicken. Then season with garlic, salt and pepper. Allow to stand for one hour. Fry chicken in bacon and oil for about 5 minutes. Add tomato, beans, peas, paprika, and rice. Stir the rice into the fat, pour in 2 pints water. Bring to a boil and then add saffron. Simmer for 5 minutes. In the meantime, prepare shellfish and wash in cold water and a little lemon juice. Then add to rice mixture and cook for another 15 minutes or until rice is cooked. Serve immediately with a tossed salad.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:fatfreevegan.com

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Black beans and rice is such a classic combination, especially in Caribbean or Southern cooking. There are probably dozens of ways to make it; this one is an easy recipe that cooks up quick and tastes great.I recommend mixing some chopped up canned green mix vegetables,for giving an additional boost to basic black beans and rice.

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Ingredients:

  • 1 cup uncooked white rice
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced (if not roasted red bell peppers or some chopped pimentos)
  • 3 cloves minced garlic
  • 2 16-ounce cans of black beans, rinsed and drained
  • 2 Tbsp white vinegar
  • A few dashes of Tabasco or 1/4 teaspoon cayenne powder
  • 1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
  • Salt and pepper to taste
  • Optional Lime wedges and cilantro for garnish
Method:

1 Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.

2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

3 Stir in rice and oregano. Add salt and pepper to taste.

Serves 6.

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