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Antiguan Seasoned Rice
Antiguan Seasoned Rice is a traditional Antiguan and Barbudan recipe for a classic one-pot dish of rice cooked with onion, spices and tomato in a coconut milk and chicken stock base. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antiguan Seasoned Rice.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Spice RecipesVegetable RecipesAntigua Recipes
This is a classic on-pot rice dish from Aruba. It's either made as a vegetarian version to serve as an accompaniment, but pieces of cooked chicken can also be added towards the end of cooking to make it a complete meal.
Ingredients:
400g of white rice
1 onion, chopped
2 garlic cloves, minced
1 tbsp of vegetable oil (or coconut oil)
1 tsp of salt
bay leaf (or allspice leaf)
1/2 vegetable stock cube, crumbled (optional)
2 tsp
Creole seasoning
1/2 tsp of ground black pepper
1 large tomato, chopped
250ml of coconut milk
250ml of chicken stock
75g of green beans, chopped
Optional: Pieces of cooked chicken
Method:
In a sieve the rice under cold water until the water runs clear. This helps remove excess starch. Set aside to drain.
Place a saucepan over medium heat. Add the oil or coconut oil and use to sear any meat you may be adding later (pork, chicken and goat would be most common). Once browned all over remove the meat and set aside.
Pour the coconut milk and chicken stock into the pan along with 300ml water (you can also use any stock you have to hand for added flavour).
Bring the water to a boil. Once boiling, add the tomato, followed by the rinsed rice to the pot along with the bay leaf, stock powder, green beans and Creole seasoning.
Cover the pan and reduce the heat to a low simmer. Cook for about 18-20 minutes.
Remove the pan from heat when all the water has been absorbed. Set aside to steam for an additional 5 minutes with the lid on.
Fluff the rice with a fork and serve. If desired, mix in extra fresh herbs when fluffing the rice.
If you want to add meat, add five minutes before you take the rice off the heat.
