“This is a tasty rice to accompany seafood or jerk chicken. Very easy but very flavorful. From "The Sugar Mill Caribbean Cookbook" by Jinx and Jefferson Morgan.”
READY IN:
25mins
SERVES:
6
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a heavy saucepan and saute' the onion until it is limp and translucent.
  2. Stir in the curry powder and rice. Cook the mixture two minutes, stirring constantly.
  3. Add the remaining ingredients and stir.
  4. Bring the mixture to a boil; lower the heat and cover the saucepan. Simmer the rice for 15 to 20 minutes, or until it is tender and the liquid has been absorbed.
  5. Remove the bay leaf before serving.

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