📝 About This Recipe
This vibrant Seasoned Rice is the soul of Caribbean home cooking, a 'cook-up' style dish where aromatic long-grain rice is infused with creamy coconut milk, earthy pumpkin, and protein-rich red kidney beans. Every grain is perfumed with the 'holy trinity' of island aromatics—thyme, scallion, and scotch bonnet—creating a savory, golden masterpiece that is both comforting and festive. It is a complete meal in one pot that captures the sun-drenched flavors and warm hospitality of the West Indies.
🥗 Ingredients
The Aromatics and Base
- 2 tablespoons Vegetable Oil (or coconut oil for extra richness)
- 1 Yellow Onion (medium-sized, finely diced)
- 4 cloves Garlic (minced)
- 3 stalks Scallions (chopped, white and green parts separated)
- 4-6 sprigs Fresh Thyme (whole)
- 1 whole Scotch Bonnet Pepper (keep intact to avoid extreme heat)
Grains, Legumes, and Vegetables
- 2 cups Long-Grain White Rice (thoroughly rinsed until water runs clear)
- 1 can (15 oz) Red Kidney Beans (drained and rinsed)
- 1 cup Calabaza Pumpkin (peeled and cut into 1/2 inch cubes; butternut squash is a good sub)
- 1 medium Carrot (diced)
The Liquid Gold Seasoning
- 1.5 cups Full-Fat Coconut Milk (canned)
- 1.5 cups Vegetable or Chicken Stock (low sodium)
- 5-6 Allspice Berries (crushed slightly)
- 1 tablespoon Butter (unsalted)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh sieve under cold running water for 2-3 minutes, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
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3
Stir in the minced garlic, the white parts of the scallions, and the allspice berries. Sauté for 1 minute until the fragrance fills the kitchen.
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4
Add the diced pumpkin and carrots to the pot. Sauté for 3 minutes, allowing the edges of the pumpkin to soften slightly.
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5
Add the rinsed rice to the pot and stir constantly for 2 minutes to 'toast' the grains, ensuring every grain is coated in the aromatic oil.
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6
Pour in the coconut milk, vegetable stock, and add the drained kidney beans. Stir gently to combine.
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7
Toss in the whole sprigs of thyme and the tablespoon of butter. Season with salt and black pepper.
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8
Place the whole Scotch Bonnet pepper on top of the liquid. Important: Do not cut or burst the pepper unless you want extreme heat!
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9
Bring the mixture to a rolling boil over medium-high heat. Let it boil for about 2 minutes until the liquid level reduces slightly to just skim the top of the rice.
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10
Turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid (or place a piece of foil under the lid to create a perfect seal).
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11
Steam undisturbed for 20-25 minutes. Do not peek! Opening the lid lets out the essential steam needed to cook the rice evenly.
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12
After 25 minutes, turn off the heat but leave the lid on for another 5 minutes to allow the moisture to redistribute.
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13
Remove the lid, carefully discard the thyme stems and the Scotch Bonnet pepper. Using a fork, gently fluff the rice to mix the softened pumpkin and beans throughout.
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14
Garnish with the reserved green parts of the scallions and serve hot.
💡 Chef's Tips
Always rinse your rice; this is the secret to fluffy, individual grains rather than a sticky mass. If you can't find Scotch Bonnet, a Habanero is a great substitute, but treat it with the same care to keep it whole. For a deeper yellow color, add 1/2 teaspoon of turmeric or Caribbean curry powder during the aromatic sauté step. If using fresh coconut milk, reduce the stock slightly as fresh milk has a higher water content. To ensure the rice is cooked perfectly, use a heavy pot which prevents the bottom from burning before the top is steamed.
🍽️ Serving Suggestions
Serve alongside Jamaican Jerk Chicken for a classic island feast. Pair with fried sweet plantains to balance the savory rice with caramel sweetness. A crisp cabbage and carrot slaw with a lime vinaigrette adds a refreshing crunch. Enjoy with a tall glass of ice-cold Sorrel drink or Ginger Beer. For a vegetarian delight, serve with a side of steamed callaloo or sautéed spinach.