Carrot Rice

This is the most flavourful rice dish. I always enjoy carrot rice as a side dish.

Course: Rice Dishes

Cuisine: Caribbean

Ingredients

• 3 cups cooked rice
• 1 large red pimento pepper
• 2 leaves big leaf thyme
• 1 small onion finely chopped (about 1/2 cup)
• 1 large carrot peeled and grated (about 1 1/2 cups)
• 2 tbsp. coconut oil
• 1 tbsp. saffron mixed in 2 tbsp. water
• 2 tbsp chopped celery or chadon beni optional
• salt to taste

Instructions

• Prepare the ingredients.
• Heat oil in a deep pot.
• Saute the onion until translucent.
• Add the saffron and water mixture.
• Stir and cook the saffron until it forms a paste. Then add the pimento.
• Add the carrots. Stir to mix the ingredients evenly.
• Note: Make sure the flame is low, so you don’t overcook or burn the carrots.
• Next, add the rice and salt to taste. Stir until the carrot is evenly distributed.
• Optionally, add chopped celery or chadon beni and mix thoroughly.
• Note: I did this to push the flavour a bit.
• Serve hot.

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Recipe © Simply Trini Cooking. All rights reserved

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Carrot Rice

Course: Rice Dishes

Cuisine: Caribbean

Calories:

Author: Felix (Simply Trini Cooking)

Ingredients

• 3 cups cooked rice
• 1 large red pimento pepper
• 2 leaves big leaf thyme
• 1 small onion finely chopped (about 1/2 cup)
• 1 large carrot peeled and grated (about 1 1/2 cups)
• 2 tbsp. coconut oil
• 1 tbsp. saffron mixed in 2 tbsp. water
• 2 tbsp chopped celery or chadon beni optional
• salt to taste

Instructions

• Prepare the ingredients.
• Heat oil in a deep pot.
• Saute the onion until translucent.
• Add the saffron and water mixture.
• Stir and cook the saffron until it forms a paste. Then add the pimento.
• Add the carrots. Stir to mix the ingredients evenly.
• Note: Make sure the flame is low, so you don’t overcook or burn the carrots.
• Next, add the rice and salt to taste. Stir until the carrot is evenly distributed.
• Optionally, add chopped celery or chadon beni and mix thoroughly.
• Note: I did this to push the flavour a bit.
• Serve hot.