Caribbean Spicy Rice

Name: Caribbean Spicy Rice
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: African, Afro-carribean, Caribbean
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

This vibrant flavourful rice packs punchy flavours and vibrant colours nodding to Rastafarian culture.

16 - 30 Minutes
Easy
2

This recipe uses:

Pure Steamed Basmati Rice

Where to buy

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.