Caribbean Rice In Rice Cooker Recipes

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.

Steps:

• Bring broth and coconut milk to a boil in a medium-size pan over med-high heat; add in rice.
• Cover, decrease heat, and simmer 20 minutes, or until liquid is absorbed; remove from heat and keep warm.
• Heat oil in a nonstick skillet over med-high heat; add in onion; stir/saute 5 minutes.
• Decrease heat to medium; add in squash; cook 8 minutes or until tender, stirring occasionally.
• Stir in thyme and remaining ingredients; cook 3 minutes or until heated through, stirring occasionally.
• Add rice to squash mixture, stirring to combine; serve.

Steps:

• Put aside 1 tablespoon scallions and 1 teaspoon coconut for garnish.
• Place all the rest ingredients in rice cooker. Pour broth 3/4 inch above the level of the rice.
• Press the cook button.
• When done fluff with fork place in a serving dish and top with reserved coconut and scallions place lime along side for garnish and use as wanted.

Steps:

• into rice cooker put everything but corn.
• last 5 minutes add corn.

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.

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!!!

Steps:

• Heat oil in a large saucepan and add coconut.
• Cook, stirring constantly until very lightly browned Add minced onion.
• Continue cooking and stirring 1 minute longer.
• Add rice, stir to coat.
• Add broth and bring to a boil.
• Cover and reduce heat to low.
• Simmer 25 to 30 minutes until rice is tender.
• Remove from heat and stir in mango.
• Sprinkle with chives.

Steps:

• Combine first 3 ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper.
• Meanwhile, heat oil in heavy medium saucepan over high heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add rice and stir 1 minute to coat with onion mixture. Add broth, wine, bay leaves, turmeric and cayenne pepper and blend well. Bring mixture to boil; stir well. Reduce heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 25 minutes. Season to taste with salt, pepper and cayenne.
• Spoon rice onto platter. Arrange beans and onion garnish alongside.