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Caribbean Seasoned Rice

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, D, E, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Peanut oil

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 6 Chicken thighs - (to 8) - halved

  5. 2 tablespoons 30ml Butter

  6. 1 tablespoon 15ml Onion - diced (medium)

  7. 1/4 cup 36g / 1 1/3oz Scallions - chopped

  8. 2 sections Thyme

  9. 2 Bay leaves

  10. 3 cups 480g / 16oz Long-grain rice - rinsed

  11. 1 tablespoon 15ml Chopped garlic

  12. 1 1/2 cups 297g / 10oz Butternut squash in small dice

  13. 1 1/2 cups 355ml Frozen peas

  14. 5 cups 1185ml Water

Instructions Jump to Ingredients ↑

  1. Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside.

  2. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.

  3. This recipe yields 6 to 8 servings.

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