Caribbean Rice

Step 1

Start by seasoning and parboiling the chicken with the usual ingredient [I used 2 cubes of Maggi, teaspoon each of curry and thyme, a teaspoon of salt and a half cup of sliced onion]. When the chicken is cooked, don’t allow the stock (meat water) to dry. Pick with a fork and grill or fry. Here, I grilled the chicken.

Step 2

Also, parboil the beef cubes in a small pot with one seasoning cube and a pinch of salt. Add one cup of water and allow them to cook until they are very soft. Separate the beef from the stock once it is well cooked and set aside both the stock and beef.

Step 3

Slice the carrot, plantain, green pepper, onions, and beef (if that is not done already)

Step 4

Fry the plantain and set aside. Pour boiled water on 3 cups of rice, allow to sit for 3 minutes, wash and cook until it is 75 percent done. Don’t overcook it, or the food wouldn’t turn out well. Watch this rice closely. Add two spoons of browning to the rice, stir evenly and set aside. Then, Join the chicken and beef stock together. It shouldn’t be more than a cup.

Step 5

Set your cooking pot on heat and add 100ml of vegetable oil. Allow to heat for a minute before adding the beef cubes. Fry the beef cubes for 3-5 minutes until it darkens, just as it appears in the image above.

Step 6

Remove the beef cubes and pour in the remaining sliced onions. Stir, add the sliced green pepper, red bell pepper, and carrot

Step 7

Add the chicken/beef stock, a teaspoon of salt, a seasoning cube and a teaspoon of ground (pepper). Stir all together.

Step 8

Allow a minute, then transfer the colored rice. Turn evenly, taste for salt, you can add another seasoning cube. Once the taste is excellent enough, add the fried meat and fried plantain.

Step 9

Turn evenly, cover your pot and allow simmering on low heat for 3-5 minutes.

Step 10

Serve your Caribbean rice with fried or grilled chicken.