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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Caribbean Style Grilled Fish Recipe!

Ingredients:

• 1 large fish or 6 small fish (whole or steaks or fillets)
• 1 fresh hot pepper
• 1 lime or lemon (juice)
• 3 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 cup boiling water
• 1 tablespoon salt
• 1 teaspoon chopped parsley
• 2 tablespoons flour

Cooking Instructions:

Wash fish thoroughly in cold water. Then utilizing half salt, half lime juice, and one clove garlic, season fish and allow to stand for 2-3 hours. Pat dry and roll lightly in flour. Then place fish under grill in oven, or over grill on barbecue and grill until lightly brown, but do not allow to dry out. The larger fish will take longer to cook and should be kept further from heat to cook slower.

In the meantime, put 2 cloves garlic in a bowl and add boiling water, balance of salt, balance of lime juice, fresh chopped hot pepper and onions. Stir well and keep hot. When fish is cooked, put it into sauce. Just before serving, pour olive oil over fish in serving dish and garnish with parsley. Serve with cucumber salad.

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Loved this Jerk Chicken Curry with Kidney Beans Recipe, and I was amazed at how quick and easy it was. Definitely, a new found favorite. Try it out; add your personal spin, and tell us what happens in the comments.

Ingredients:

• 8 chicken drumsticks
• 4 tsp jerk seasoning
• 4 tsp olive oil
• 2 red onions , sliced
• small bunch coriander , stalks finely chopped, leaves reserved
• 2 x 400g cans chopped tomatoes
• 410g can kidney beans , drained

Cooking Instructions

Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min. Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

Recipe published in Good Food magazine, March 2009!

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