Caribbean Spicy Rice
This vibrant flavourful rice packs punchy flavours and vibrant colours nodding to Rastafarian culture.
- 16 - 30 Minutes
- Easy
- 2
Method
Ingredients
Ingredients
- 300g Tilda Basmati rice
- 2 tbsp. Coconut oil
- 1 red onion diced
- 2 Spring onions diced
- 2 garlic cloves diced
- 1/4 scotch bonnet diced
- 1/2 Red bell pepper diced
- 1/2 Yellow bell pepper
- 1/2 orange bell pepper
- 150g garden peas
- 2 tbsp. Curry powder/ Turmeric
- 200ml coconut milk
- 250ml water
- 1 tbsp. Jerk marinade
- 1 tbsp. All purpose flour
- 1/2 tsp salt
- 1 tbsp. Butter
How to make Caribbean Spicy Rice
-
Add onions, garlic, scotch bonnet, bell peppers and frozen peas and cook down with some olive oil until soft.
-
Add turmeric, add coconut milk and water to create a sauce.
-
Add washed rice and mix in. Add butter and seasonings and cook for 25 minutes on a low heat until cooked.
