Caribbean Madras Rice Recipes

CARIBBEAN RICE AND BEANS

Steps:

• Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

CARIBBEAN SEASONED RICE

Steps:

• 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. 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.

CARIBBEAN MADRAS RICE RECIPE

Steps:

• Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
• Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
• Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.

CARIBBEAN MADRAS RICE

Steps:

• Heat the vegetable oil in a pot large enough to accomodate the cooked rice (3 quarts). Over medium heat, sauté the onions until soft, about 10 minutes.
• Add the rice and stir to coat with for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to simmer.
• Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice tp rest, covered, for 5 - 10 minutes. Uncover, fluff with a fork, and serve.

CARIBBEAN RICE 'N' SHRIMP

Steps:

• Prepare rice mix according to package directions, omitting chicken. Meanwhile, in a large saucepan, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp; cook for 2-3 minutes or until shrimp turn pink. Drain. Add asparagus, shrimp and tomato to rice; toss gently.

CARIBBEAN RICE RECIPE BY TASTY

Steps:

• In a large pan, cook the pork, chorizo, and orange juice. Remove from the pan, leaving the grease behind.
• Take the remaining grease and mix it with garlic, cilantro, onion, and pepper and have it cook for 5 minutes at medium heat.
• Add the pork and chorizo to the mixture, then add the rice and beans.
• Add the salt and pepper to the mix and the water from the beans. Let it cook for 15 minutes until the rice is cooked, adding water if needed.
• Add the can of coconut milk and stir everything for 5 more minutes.
• Serve and eat up!!!

CARIBBEAN COCONUT RICE

Steps:

• Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
• Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

MADRAS CURRIED EGGS WITH RICE

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.