| Caribbean Rice 4 parsley sprigs 3 peppercorns 2 garlic cloves 2 green onions or scallions, cut in pieces 1½ tsp salt ½ tsp thyme2 tbsp oil 2 cups rice 4½ cups chicken stock 1 bay leaf 1 green chile or ½ tsp cayenne or red pepper 1. In a mortar, pound parsley, peppercorns, garlic, scallions, salt, and thyme to a paste. Set aside. 2. Heat oil in a large, heavy saucepan; add rice. Stir until all the rice is coated and turns slightly tan in color. 3. Add seasoning paste and chicken stock/broth; bring to a boil. Cook the rice over moderate heat, uncovered, until most of the water has evaporated, or is absorbed. Place the cover on the pot, reduce heat to low for about 20 minutes. Rice is done when you press down gently with a fork, and the rice tends to spring back up. 4. Discard bay leaf and whole pepper. Fluff rice and serve. |
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