Antiguan Seasoned Rice (Seasoned Rice)
The Quirky Foodster Team
Ingredients
- Long-grain rice, rinsed — 400 g (2 cups)
- Vegetable oil — 2 tbsp (2 tbsp)
- Small onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Small sweet pepper, diced — 1
- Fresh thyme — 2 sprigs
- Whole scotch bonnet pepper, left whole — 1
- Pigeon peas or kidney beans, cooked or canned and drained — 200 g (7 oz)
- Water or chicken stock — 700 ml (3 cups)
- Salt and black pepper, — to taste
Method
- Heat oil in a pot over medium heat. Sauté the onion, garlic and sweet pepper for 3–4 minutes until softened.
- Add the rinsed rice and stir for 1 minute to coat the grains in oil.
- Add thyme, whole scotch bonnet, pigeon peas or kidney beans, and water or stock . Season with salt and black pepper.
- Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18–20 minutes without lifting the lid.
- Remove from heat and let stand, covered, for 5 minutes. Remove the whole scotch bonnet, fluff the rice with a fork, and serve.
Introduction: Seasoned rice is a fragrant, one-pot rice dish found on lunch and dinner tables across Antigua and Barbuda, cooked with aromatics, herbs and often a touch of tomato or pigeon peas for colour and flavour.
Cultural Background: Seasoned rice is a fragrant, one-pot rice dish found on lunch and dinner tables across Antigua and Barbuda, cooked with aromatics, herbs and often a touch of tomato or pigeon peas for colour and flavour. It reflects the broader Caribbean tradition of infusing rice with layers of seasoning rather than serving it plain, making it a flavourful base for accompanying stews, grilled meats or fried fish.
Tips: Rinsing the rice before cooking removes excess starch and prevents clumping. Resist lifting the lid during cooking, as this releases steam needed for even cooking.
Variations: A tablespoon of tomato paste can be stirred in with the rice for a light reddish c olour and extra depth. Coconut milk can replace some of the water for a richer, slightly sweet version.
Vegetarian/Vegan: This recipe is naturally vegetarian; use vegetable stock in place of chicken stock for a fully vegan version.
Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat in a covered pot over low heat with a splash of water, or microwave covered for 1–2 minutes, fluffing halfway through.
Nutrition: Calories: 280 kcal | Protein: 7 g | Carbohydrates: 52 g | Fat: 6 g | Fibre: 4 g | Sodium: 310 mg
FAQs:
Q: Can brown rice be used instead of white rice?
A: Yes, but increase the liquid slightly and extend the cooking time to 35–40 minutes.
Q: Why did my rice turn out mushy?
A: The pot likely had too much liquid relative to rice, or the lid was lifted during cooking, releasing steam unevenly.
- Long-grain rice, rinsed — 400 g (2 cups)
- Vegetable oil — 2 tbsp (2 tbsp)
- Small onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Small sweet pepper, diced — 1
- Fresh thyme — 2 sprigs
- Whole scotch bonnet pepper, left whole — 1
- Pigeon peas or kidney beans, cooked or canned and drained — 200 g (7 oz)
- Water or chicken stock — 700 ml (3 cups)
- Salt and black pepper, — to taste
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