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Caribbean
Fried Rice
Every
Caribbean country has its own version of rice and legumes.
Some countries make this staple dish of Caribbean cuisine
with black beans, some use garbanzo beans, and others
go for rice and green peas or pigeon peas.
this particular Caribbean rice recipe uses black beans,
and adds in another flavor typical for Caribbean food,
that of the plantain, for a little extra touch of the tropics.
Whenever possible, choose
fresh oregano and thyme over the dried form of the herbs since
they are superior in flavor. The leaves of fresh herbs
should look fresh, be a vibrant green color, and free from
dark spots or yellowing. If you have to use dried oregano
or thyme, crush the leaves in the palm of your hand before
using to release its essential oils and
revive flavor. And
if you are cooking with oregano or thyme, either in fresh
or dried form, be sure to add your herbs toward the end
of the cooking process since heat can easily cause a loss
of their delicate flavors.
Le
Creuset 7-1/4-Quart Round French Oven with Bonus Square Skinny
Grill, Red
More
Dutch Ovens
Bring
stock and water to a boil in large saucepan. Add cinnamon stick.
Reduce heat. cover pan and simmer for 15 minutes.
In
dutch oven, over medium heat, saute chopped onion, celery and
carrot in olive oil unitil vegetables are tender. Add garlic
and cook several minutes, but do not brown. add rice and stir
until transluscent, aobut 1 more minute.
Remove
cinnmon stick from the stock and discard. To rice, add stock,
bay leaves, chile, beans, and cumin. Bring to a boil.
cover and reduce heat to low. Cook for 20 minutes. Remove from
heat and let stand, covered for 10 minutes.
Meanwhile, saute plantains in 1/2 c. oil until golden. Remove
and drain on paper towels. add to rice mixture along with green
onions, cilantro, thyme and oregano. Toss. Season to taste with
salt and pepper. |
Ingredients
3
c. chicken stock
3 c. water
1 cinnamon stick
1 onion, chopped
2 celery ribs, chopped
1 carrot, chopped
3 tbsp. olive oil
1 tbsp garlic, chopped
3 c. basmati rice
3 bay leaves
dash of crushed red chili flakes
3/4 c. cooked black beans
1/4 tsp ground cumin
1 tbsp. chopped fresh thyme
(1/4
tsp dried thyme)
1 tbsp. chopped fresh oregano
(1/4 tsp dried oregano)
2 plantains, peeled and chopped
1/2 c. corn oil
1 bunch green onions, chopped
1 bunch cilantro, chopped
salt, pepper to taste
Makes
12 servings.
The Complete Caribbean Cookbook
Recipes run the gamut of
a meal from appetizers through desserts, with each made
from seasonal fruits, staple crops, spices and condiments,
depending on the origin of the meal. (For example, curry
powder is widely used in Trinidad, Guyana and Barbados, while
allspice is heavily consumed in Grenada.) The dishes are
simple enough even for beginners, providing the instructions
are read and followed carefully. Lalbachan provides a glossary
of foods and their substitutes, which can be readily found
in most West Indian stores. Taste, authenticity, aroma and
quality will not be sacrificed in the process, she promises.
So whether you prefer ``Pepperpot Soup,'' dahl, ``Mountain
Chicken,'' or ``Jerk Fish,'' Caribbean cuisine holds promise.
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Paradise
Found: The People, Restaurants & Recipes of St. Barthélemy