Calypso Rice Recipes

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CALYPSO RICE CARIBBEAN-STYLE



Calypso Rice Caribbean-Style image

Calypso Rice Caribbean-Style

Time 40m

Yield 8

Number Of Ingredients 12

2 cups Mahatma® Jasmine Rice
1/4 cup canola oil
2 cloves garlic, minced
1 onion, diced
1 red pepper, diced
2 carrots, diced
1 red chili pepper, seeded and diced
2 tbsp fresh thyme, finely chopped
1 tbsp curry powder
1 tsp salt
1 tsp pepper
4 green onions, thinly sliced

Steps:

  • Step 1
  • Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in jasmine rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated. Step 2
  • Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with fork. Sprinkle with green onions. Serving Suggestions Serve with roast turkey, ham, chicken or fish.

CALYPSO RICE



Calypso Rice image

Colorful Caribbean vegetable paella side dish adapted from a National Honey Board Recipe Side dish to Caribbean Honey-Spiced Amberjack with Mango Salsa

Provided by docholliday

Categories     Rice

Time 1h10m

Yield 14 1 cup servings, 10 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 cups saffron rice mix
4 tablespoons honey
2 garlic cloves, finely chopped
1/2 teaspoon Tabasco sauce
2 teaspoons salt
1 teaspoon dried thyme, crushed
2 (14 1/2 ounce) cans ready-to-serve chicken broth
4 cups mustard greens, finely chopped
2 cups summer squash, chopped
1 cup fresh tomato, chopped f

Steps:

  • In a large saucepan with tight-fitting lid, heat oil over medium heat. Add rice; cook and stir 3 minutes or until rice be-gins to brown.
  • Add honey, garlic, salt and thyme; cook and stir 1 minute.
  • Add broth, Tabasco, greens, squash and tomatoes. Bring to a boil; cover and re-duce heat to low.
  • Simmer 15 to 20 minutes or until most of the liquid has been absorbed.
  • Remove from heat; let stand 5 minutes. Fluff with fork before serving.

CALYPSO RICE



Calypso Rice image

This rice is good in the winter to bring a hint of the Caribbean to your life! My family especially likes it with Sweet and Spicy Pork Cubes.

Provided by Judedeva

Categories     Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups low sodium chicken broth
1/2 cup unsweetened pineapple juice
1 cup uncooked rice
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 teaspoon turmeric
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh parsley, chopped (optional)

Steps:

  • In a medium saucepan, bring broth and pineapple juice to a boil over high heat.
  • Add remaining ingredients except parsley.
  • Reduce heat to low and cook, covered, for 20 minutes.
  • Remove from heat and let stand, covered for 5 minutes or until all liquid is absorbed.
  • Fluff rice with a fork and serve with fresh parsley prinkled on top, if desired.

CALYPSO RICE



CALYPSO RICE image

Categories     Side

Number Of Ingredients 10

1 1/2 cups low sodium chicken broth
1/2 Cup no-sugar added pineapple juice
1 cup uncooked rice
1 medium onion chopped
1/2 red bell pepper chopped
1/2 green bell pepper, chopped
1/2 teaspoon turmeric
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 chopped fresh parsley

Steps:

  • In a medium saucepan, bring broth and pinapple juice to a boil over high heat. Stir in the remaining ingredients except parsley. Reduce heat to low and cook covered for 20 minutes. Remove from heat and let stand, covered for 5 minutes, or until all liquid is absorbed. Fluff rice with a fork and serve with fresh parsley sprinkled on top.

TRINI CALYPSO RICE AND PEAS RECIPE



Trini Calypso Rice And Peas Recipe image

Provided by á-174942

Number Of Ingredients 14

1 tablespoon oil
1 onion chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped cilantro or ngo gai
4 garlic cloves minced
3 green onions minced
1 can green pigeon peas, gandules - (15 oz)
1 cup diced kabocha squash peeled
3 cups long-grain rice
1 teaspoon salt
4 cups hot water
1 can light coconut milk - (14 oz)
1 tablespoon butter
Freshly-ground black pepper to taste

Steps:

  • Heat oil in skillet over medium-high heat. Saute onion, thyme, cilantro, garlic and green onions until softened, 10 to 15 minutes. Add peas and squash. Cook until squash is tender, 10 to 15 minutes. Add rice, salt, water, coconut milk and butter. Stir until ingredients are mixed. Cover tightly and simmer over low heat until rice is cooked, 20 to 25 minutes. Fluff with fork before serving and season with pepper to taste. This recipe yields 12 servings. Each serving: 304 calories; 216 mg sodium; 3 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 7 grams protein; 1.49 grams fiber.

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