Caribbean rice cooked in coconut milk with warm spices, okra, and a little kick.
- 1 cup white or brown long grain rice
- 13.5oz lite coconut milk
- 1/2 cup of water
- 1 tbsp fresh thyme leaves
- 1 tbsp shallot, minced
- 1 tbsp garlic, minced
- 1 scotch bonnet or habanero pepper (optional, omit if you do not want spicy)
- 3/4 tsp Jerk seasoning spice
- 1/4 cup sliced okra
- 2 tbsp olive oil, divided
- Garnish: chopped scallions
- In a medium rice pot over medium heat, add minced shallot and sauté for 2 minutes. Add in the minced garlic and sauté 1 more minute. Add in the pepper, coconut milk, water, jerk seasoning, and fresh thyme. Stir to combine and bring to a boil, once boiling remove the pepper and discard, then add the rice in. Stir the rice, lower the heat to simmer, and cover. After five minutes, give it another stir so rice doesn’t stick to the bottom. Cook according to package instruction, about 25-30 minutes.
- While the rice cooks, in a small skillet heat up 1 tbsp of oil over medium heat. Once warm, add the sliced okra and sauté until the seeds and sides begin to brown, about 8 minutes. Set aside.
- Once rice is cooked and tender, remove from the heat and fluff with a fork. Spoon into a serving bowl and top with the sliced okra and garnish with chopped scallions
- If you do not like spicy, entirely omit the pepper in the recipe. The jerk seasoning will give it spice alone.
- Serve along with my jerk chicken recipe
Keywords: Caribbean rice, okra rice, spicy rice