Trinidad Calypso Rice Recipes

SITA'S AMAZINGLY-FRAGRANT ISLAND-INSPIRED CALYPSO RICE

Steps:

• Add canola oil to a large frying pan (with a lid).
• Add chopped yellow onion and sauté on medium-low heat until translucent.
• Add cilantro and mix to combine.
• Add tomatoes and sauté for another minute.
• Add kidney beans, green onions and garlic and sauté for a few more minutes.
• Add coconut milk and stir to combine.
• Add the rice and stir to combine.
• Sauté the rice for another few minutes.
• Add the water and stir to combine.
• Cover pan with heavy-duty aluminum foil and top with lid to pan.
• Reduce heat to low and cook for 25 to 30 minutes.
• Carefully remove lid and foil and check to see if rice is done.
• If not done, cover and steam another 5 to 10 minutes.
• Once done, add butter, salt and pepper to taste and fluff with a fork.
• Serve.

CALYPSO RICE

Steps:

• Boil rice in water till tender.
• In another lar
• Add 2 tablespoons of butter to your pan on a medium heat
• Add onions and cook till opaque
• Add carrots, peppers. saute for approximately 5 minutes
• Add half of the rice and incorporate, then add the remaining rice.
• Add the remaining butter
• Taste and add salt if needed, or even more butter (if rice is dry)

CHICKEN CALYPSO

Steps:

• In a large container, combine the chicken breasts, thyme, vinegar and a 1 crushed garlic clove. Season with salt and pepper. Mix well, cover and marinate in a cool place for 5 hours.
• Drain the chicken breasts thoroughly.
• Heat 3 tablespoons of oil in a non-stick cooking pot over medium heat. Melt the brown sugar in this oil, then brown the chicken breasts on high heat, turning them regularly. Remove the chicken breasts and set aside.
• Deglaze the juices of the saucepan with the wine and half a glass of water on medium / high heat. As soon as bubbles first appear, lower the heat to maintain a small boil.
• Add the chicken breasts, and cook for about 20 to 25 minutes until the chicken is tender.
• Pour 2 tablespoons of oil into a frying pan and, without waiting for the oil to warm, add the cashew nuts. Fry them for one to two minutes or until they get some color.
• Remove the cashew nuts with a skimmer and place on a plate lined with paper towel. In the same pan, add 2 tablespoons of oil and cook the onion, the remaining garlic clove, the fresh ginger and the mushrooms over medium heat for 10 to 15 minutes. Add salt and pepper. Add the chicken breasts and their cooking juices.
• Whisk the flour in 3 tablespoons of cold water and pour over the chicken. Mix well. Simmer over low heat for 20 minutes.
• Serve with rice.

TRINI FRY RICE

Steps:

• In a deep pot or wok, sauté the garlic and onion in the oil. Stir fry over high heat for about 1 minute.
• Reduce heat and add the carrots and stir fry it for 1 minute. Add the rice and mix well over a medium heat for about 2 minutes. Add the sesame oil and soy sauce.
• Add the celery, chive, pimento and sweet pepper and mix well. Add salt to taste and continue mixing until an even colour is achieved. Serve hot.

TRINI CALYPSO RICE AND PEAS RECIPE

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.