Delicious Garlic Shrimp Rice Recipe.

August 21, 2024August 21, 2024Leave a Comment

While the base of this dish is reminiscent of Shrimp Scampi, and though I didn’t employ the use of any white wine (great addition btw), I’ll be adding rice (you may see others add pasta) to make it a tasty one pot dish.

You’ll Need…

3 tablespoon butter
8 cloves garlic (crushed or fine diced)
1/2 teaspoon black pepper
3/4 teaspoon salt (divided)
2 lbs small shrimp (61-90)
1/2 med onion (diced)
3 sprigs thyme (leaves only)
2 tablespoon chopped parsley
5 Wiri Wiri peppers
1/2 teaspoon turmeric
1/2 lemon (juice)
2 cups jasmine rice (washed)
4 cups chicken stock

Notes! I used Wiri Wiri peppers in the recipe, but you’re free to use any pepper you enjoy or can source and in the amounts you can tolerate. May I suggest you follow along with the video below as much more is discussed there, especially where I speak about the rice to use and if you wanted to add coconut milk in the recipe.

In a wide pan on a medium/low flame add the butter and crushed garlic. Turn the heat down to low and cook for 2-3 minutes. Then add the cleaned and deveined shrimp, turn the heat to medium and cook for 90 seconds. Stir well.

Immediately remove the shrimp and set aside. As explained in the video, you should try to leave back as much of the garlic in the pan as you remove the shrimp.

In the same pan (add more butter if you find that the pan is dry), add the onion, thyme, black pepper, 1/4 of the salt, parsley, turmeric and Wiri Wiri peppers. Cook on med/low for 3 minutes. Then add the lemon juice to deglaze the pan. Should you prefer to add smoked paprika or tomato paste instead of the turmeric, go for it.

Turn the heat up to medium and add the washed rice to the pan and stir well to coat the rice with that lovely flavored base we created. We’re also trying to toast the rice grains a bit to give the dish a nutty flavor.

2-3 minutes later it’s time to add the chicken stock, followed by the remaining salt and bring to a boil.

Once it comes to a boil, reduce the heat to a simmer and place the lid over the pan, but slightly ajar.

After 12-25 minutes, it’s time to add the pre-cooked shrimp back to the pot (don’t stir in yet) along with any juices which may have accumulated. Then cover the pan, turn the heat off and leave it on the same burner you were cooking it on. The goal is to allow the residual heat to complete cooking the dish.

After 10 minutes with the lid closed, it’s time to get a fork and fluff the rice and in doing so you’ll distribute the shrimp throughout the dish. Be sure to taste and adjust the salt to your liking. Be mindful that the stock you use will have a sodium element to it.

A delightful one pot dish, best served with a side of peppersauce and don’t forget the Caribbean style garlic sauce.

Gluten Free Vegetarian

Festive Tomato Rice.

July 8, 2024June 19, 2024Leave a Comment

This is one of my go-to recipes when I’m hosting people, especially around the holiday season (though I did share a Festive Christmas Rice recipe a few years back), thus the name ‘festive tomato rice”. Quick, easy and delicious, there’s absolutely no reason to not make this dish.

You’ll Need…

2-3 large ripe tomatoes
3 tablespoon coconut oil (adjust)
1 1/2 tablespoon salt (divided)
1 1/2 teaspoon black pepper (divided)
2 tablespoon tomato concentrate (paste)
1 med onion (diced)
5-7 cloves garlic (crushed)
2 scallions (chopped)
1 stalk celery (chopped)
2 bird’s eye pepper (chopped – optional)
1/2 teaspoon roasted cumin (geera)
3/4 teaspoon smoked Paprika
3 cups Basmati rice (washed)
4 1/2 cups chicken stock * see note below
2 tablespoon parsley

Notes! Use vegetable stock instead of chicken, to make this dish vegan / vegetarian friendly. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. May I recommend that you use the video below to follow along as much more about the recipe is discussed there.

As your oven preheats to 425F, remove the stems and core from the tomatoes and cut them into 1/4s. Place them skin side down on a lined baking tray and top with the oil, 1/2 of the black pepper and 1/2 teaspoon of salt. These go into the oven on the middle rack for 20-25 minutes uncovered. Once done, remove and allow to cool.

Place a wide pan on the stove on a med/low heat and add the oil from the baking tray we used, followed by the onion, garlic, celery, remaining black pepper and scallion. Lower the heat and add the remaining salt and Bird’s Eye Pepper. Stir!

Add the paprika, cumin, stir and continue cooking on low.

After 3-4 minutes, add the tomato paste and the juices from the roasted tomato (see the video). Stir well to bring out the natural sweetness of the tomato paste.

Remove the skim off the roasted tomato (discard) and give them a rough chop before adding it to the pan.

Raise the heat to medium and cook for 2 minutes, stirring as it cooks so it doesn’t burn due to the natural sugar from the tomato.

Add the washed rice and stir well to coat each grain with that lovely tomato base we created.

In goes the stock (I explain how I determine how much liquid I need in the video below), remember if making this vegan or vegetarian, you will not be using chicken stock as I did. Bring to a boil, then reduce to a simmer, lid on and cook until the rice is plump and all of the liquid is gone. TIP! Adding a bay leaf and fresh thyme will add additional flavor.

Thirteen minutes later, shut off the stove. Add the chopped parsley at the top, place the lid back on and let it sit (stove off) on the same burner you used.

Give it about 10 minutes, then use a fork to fluff and mix the rice! Get ready to enjoy it on it’s own or as a side to other dishes on your dinner table.

Gluten Free Rice & One-Pot Dishes Side Dishes Vegetarian

Delightful Tomato Rice.

May 29, 2025May 4, 20194 Comments

As part of our ongoing #MeatFreeMonday series, I’ decided to share a rice recipe my girls and I get excited about. Not something I grew up eating on the islands, but nevertheless made in an ‘island’ influenced kitchen in Canada (smile). Plump grains of rice with a deep and rice tomato and herb flavor and the gentle heat achieved by adding a Bird’s Eye Pepper. This recipe is somewhat similar to the Roasted Tomato Choka And Rice Soup recipe I shared a while back.

You’ll Need…

2 cups Basmati rice
5 large tomatoes
small bunch parsley
1 small onion (diced)
2 large cloves garlic (diced)
1 birds eye pepper (chopped)
1 tablespoon olive oil
4-6 sprigs thyme
1/2 teaspoon salt
1 tablespoon brown sugar
1 1/2 – 2 cups vegetable stock (adjust)
1/4 teaspoon black pepper
1 tablespoon tomato paste/puree
1-2 tablespoon cilantro (chopped – optional)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the stock you decide to use.

The first thing we need to do is to wash the tomatoes (make sure they are fully ripe), remove the area where the stems were with a pairing knife and make an X cut on the bottom (not deep). Then place in a pot with boiling water for about 2-4 minutes. Remove and allow to cool. Then go back to where we made the cuts and peel back the skin and discard.

Give the tomatoes a rough chop and along with the parsley, give it a minute or so in your food processor.

I pulsed it as I wanted a bit of texture (chunky) to the finished “puree”. Now in a deep pot, heat the vegetable oil on a medium heat and then go in with the onion, garlic, thyme, bird’s eye pepper and black pepper. Cook on LOW for 3-4 minutes, then add the tomato paste and stir well. Cook for another 2 minutes or so, so we get the natural sweetness of the tomato paste coming out.

Pour in the tomato puree into the pot and bring to a boil (raise the heat). Add the salt and reduce to a simmer for 5 minutes.

Wash your rice at this point (basically all you’re doing is rinsing it with cool water until the water runs clear -repeat as many times as necessary). Washing the rice will help to remove any grit and extra starch, so your finished dish is not sappy (thick and clumping together). Then add it to the pot and give it a good mix so each grain is coated with this wicked tomato base. Add the vegetable stock and bring to a boil. After which you need to turn the heat down to a simmer and cover the pot.

TIP! You may use chicken or beef stock if you wish (if not doing this dish vegan) and for a lovely twist you may replace 1/2 the stock with coconut milk if you wish.

After about 10 minutes check to make sure you have some liquid left.. but don’t stir. If you stir it will help release starch and you’ll get that clumpy rice we don’t necessarily want. Cook for another 5 minutes (so 15 in total), then turn off the stove, but leave the lid on and do nothing else, except top the rice with the chopped cilantro.

After 5 minutes, go in with a fork and fluff the rice.. you’re done! Time to enjoy one of the best rice dishes you’ll ever make. Guaranteed!

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Vegan

Amazing Okra Rice Recipe (vegan).

May 28, 2025September 27, 20173 Comments

Here’s another example of a dish mom would prepare during the time I was a kid on the islands we’d (my brother and sisters) never want to touch, yet as an adult I can never get enough. The culprit for our childhood hate? OKRA! The texture and flavors were simply not our thing and we won that battle with mom time and time again. I must confess (as far as I can remember) mom’s version wasn’t as good as the recipe I’m about to share with you (don’t let her know I said so though).

You’ll Need…

1 tablespoon coconut oil
1 small onion (diced)
3 cloves garlic (diced)
1 scallion (chopped)
1 tablespoon chopped parsley
1/4 teaspoon black pepper
5 sprigs thyme
10 saffron (strings)
1 bird’s eye pepper (bird pepper)
1/2 bell pepper (diced)
2 cups jasmine rice
1 cup pumpkin (diced)
12-15 small okra (chopped)
3/4 teaspoon salt (adjust accordingly)
1 1/2 cup coconut milk
2 cups water (adjust to the type of rice you choose to use)

Prep the ingredients.

Heat the coconut oil in a heavy wide pan (with a lid) on a low heat, then add the onion, garlic, black pepper, bird’s eye pepper, scallion, parsley, saffron and thyme. Stir and cook on low for about 3 minutes. Then add the diced pumpkin, along with the bell pepper. Cook another 2 minutes.

Add the rice (don’t wash – I know that’s not what we normally do here on CaribbeanPot) and with the heat on medium, coat the rice with all that wonderful flavors we created and cook for about 2-3 minutes. Then it’s just a matter of adding everything else to the pot – salt, coconut milk, water and okra.

Turn the heat up and bring to a boil. As it starts to bubble, drop the heat down to low, cover and allow to cook until the rice is plump and tender… and all the liquid is gone. Depending on the rice you choose to use (yes you can use any rice you like) it will take 15 mins plus.

Do keep in mind that I’m cutting back on the amount of salt I use in dishes, so you may need to adjust. Additionally, if you’re not doing this vegan you can go in with chicken stock instead of the water. If you go that route, be mindful of the sodium level in the stock you use (or the dish can turn out salty). We didn’t wash the rice as we wanted to coat the rice grains with the flavored oil for a lovely ‘nutty’ flavor and a somewhat grainy texture when the dish was completed.

As soon as you turn off the stove, cover the pot and allow the rice to sit without doing anything. After about 20 minutes, uncover and use a fork to fluff.

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Gluten Free Rice & One-Pot Dishes Vegetarian

Rice Cooker Jamaican Rice And Peas Recipe

May 28, 2025January 2, 201526 Comments

Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you’re not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you’d get from the conventional method of cooking this dish. However we’ll employ the use of a rice cooker!

You’ll Need…

3 cups (rice cooker sized cup) brown par-boiled rice
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)

* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions

Yes, it’s always confusing to people outside the Caribbean when we say rice and ‘peas” and technically we use red beans and not peas. Wash the rice.. either you put it in a deep bowl and pour cool water over it, massage it with your hands, then pour that cloudy water out. Repeat until the water is clear. I usually just put the rice in a strainer and allow water to flow through it, while I work my fingers through it. Basically the same.. till the water runs clear.

Place the washed rice into the rice cooker, then add all the other ingredients and give it a good stir. Then top with water according to your rice cooker’s instructions and set it on cook.

Half way through the cooking process, I like giving it a stir to make sure everything is mixed well and the heavy red beans don’t sink to the bottom of the rice cooker.

Please note that we have natural sugars from the rice and coconut milk so after the rice cooker is done cooking and goes into the ‘keep warm” cycle.. you may want to turn it off. If not it can start to ‘cake’ at the bottom of the rice cooker the longer it remains on the heat setting. Give it about 10 minutes after cooking, then take a fork and gently work the rice so you get what my Jamaican friends call “shelly” rice (grainy).

Basically this is the simplest way to make perfect Jamaican rice and peas, without the stress of ending up with soggy rice. Should you encounter any problems or need clarity on anything, do use the contact link (top of page) to get hold of me. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Note: remember when handling scotch bonnet and other hot peppers, to wear gloves and wash your hands with soap and water immediately after.

Gluten Free Vegetarian

The Ultimate Coconut Rice Recipe (gluten free and vegetarian).

November 26, 2014November 26, 20144 Comments

I was recently challenged to put together a coconut rice recipe, however the recipe must be foolproof. According to the person who emailed me, they have a difficult time cooking rice as it usually ends up a messy mush in the pot or under-cooked. They were looking for perfectly cooked coconut rice, grainy in texture and rich in Caribbean coconut flavors. Being a rice dish I thought it would be a good time to also have it appeal to vegetarians and friends on a gluten free diet at the same time.

In order to make this as fool-proof as possible I employed the use of my rice cooker .. let’s get cooking!

You’ll Need…

3 cups (rice cooker size) brown rice (long grain parboiled)
1/2 cup raisins
1/2 cup dried cherries (or any dried fruit you like)
1 bird’s eye pepper (bird pepper)
1/2 teaspoon salt (adjust to your liking)
1/4 teaspoon black pepper
1/2 cup unsweetend coconut shreds
1 cup coconut milk
1/2 teaspoon thyme
1 tablespoon parsley
1 scallion
1/2 cup raw cashew nuts
*water (According to your rice cooker instructions)

*Note: dried cranberries, mango and/or pineapple will work great as well. Be sure to go through the entire ingredient list if doing this coconut rice gluten free to ensure it meets with your specific gluten free dietary needs.

In a dry (non-stick works best) pan on a low heat gently toast the coconut shred/flakes and cashews for about 3-5 minutes and set aside.

Chop the scallion, parsley and thyme, then wash the rice. There’s usually a lot of grit in rice, so it’s important that you always wash it first or when cooked it can be gritty. To wash rice you have two options. Option 1 – place the rice in a deep bowl, cover with water and use you hands to massage the rice. As you do so you will notice the water will go cloudy. Pour out that water and repeat the steps until the water is no longer cloudy. Option 2- Place the rice in a strainer (fine mesh) and run cool water over it while using your hands to massage the grains. The water will go from cloudy to clear in a quick time.

Important Note: I noticed that my rice cooker’s cup is a bit smaller in size than an actual measuring cup, so I used the rice cooker’s measuring cup.

It’s now time to put everything into the rice cooker and allow it to do it’s thing. First went in the washed rice, then the scallion, thyme, black pepper, parsley and salt. Give it a good mix, then go in with the dried fruit, toasted coconut and cashews. Top with the bird’s eye pepper and it’s important that you leave it whole so you get the flavors and not the raw heat. Break if you want the heat.

Now go in with the coconut milk and it’s time to top with water according to your rice cooker’s instructions. There were 3 cups of rice and I treated the dried fruit as a cup of rice as well. So looking at the mark on my rice cooker for brown rice, I added enough water as if cooking 4 cups of rice. It’s now time for the rice cooker to give us perfectly cooked coconut rice. I must mention that 10 minutes into cooking I did give it a stir to make sure all the heavy stuff didn’t gather at the bottom of the cooker.

As you go through this recipe you’re saying to yourself..wow this is indeed a fool proof way of making coconut rice Chris doh lie! Such a delicious one pot dish, that’s vegetarian and gluten free as I mentioned above. Screaming with Caribbean flavors!

Tip: After my rice cooker stopped cooking and went to the ‘keep warm’ setting I gave it five minutes then I unplugged it. I find that with the natural sugars from the rice and dried fruit (plus the coconut), it will have the tendency to start caramelizing the longer its on a heat setting. Be sure to use a fork to work the rice a bit so it goes a but fluffy in the rice cooker (when done cooking).

Site News

Q & A With The Rhymin Chef, Philman George.

May 28, 2025July 23, 20116 Comments

A few weeks back I mentioned to you guys that I was meeting with The Rhyming Chef for coffee and after that meeting I was excited when I announced to you guys on FaceBook that the chef agreed to answer any kitchen related questions you guys may have. This was an amazing opportunity to get tips and advice and many of you submitted your challenges. I’ll first introduce you to Philman George who is the Rhyming Chef and then we’ll get to the questions…

“Life is rhythm! Just put your hand on the left side of your chest and tell me if I’m wrong!” For The Rhyming Chef a kitchen without rhythm is a kitchen without life. “I’m sure at some point we have all whistled, hummed, or even sang a few lyrics while cooking food,” explains The Rhyming Chef. “This is the absolute minimum. What I do is take rhythm and food to the extreme!”

Philman George, aka The Rhyming Chef who is of Barbudan heritage, is proud to have grown up in the inner city of Toronto Canada. The passion for cooking started at a very young age. Philman would accompany his mother to the grocery store and watch closely as she selected the ingredients for her culinary creations. “I never saw my mother read a recipe book. She cooked from the soul, using a bit of this and a bit of that.” Philman started experimenting in the kitchen as soon as he could reach the stove, and at the age of 16 he landed his first job in an English style pub as a dishwasher. A few years later he would enroll in Culinary Management at George Brown College in Toronto Canada.

“As a young cook I always dreamed of being an Executive Chef, but the road to the top was full of obstacles. When I was frustrated with the industry I would pick up a pen and write a song.” Eventually Philman would start writing lyrics that were centered around his cuisine. “My food is a reflection of my surroundings and experience. I was trained in classical French, but living in a multi-cultural city like Toronto and by traveling overseas, I have expanded my repertoire. I love Italian, Caribbean, Asian and East Indian cuisine and I pull from all of these resources to create food that is approachable and flavourful. Every now and then I like to show off, but I believe that “fine food” does not have to consist of ingredients that are expensive and extremely rare.” Once his skills in the kitchen were at par with his skills on the mic, The Rhyming Chef was born!

Read the full bio @ http://www.therhymingchef.com/bio

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The Questions….

I’ve got a super simple question but it is very relevant to me. I do not use a rice cooker to cook rice and normally I boil the rice and strain off the liquid when it’s done. I saw once a chef boiled rice and did not have to strain it, it was done just right in the pot with no sogginess, no extra liquid to drain. My question is : How do I go about boiling rice like that?

You have been cooking rice using the pasta method. What you want to learn is the absorption method. All rice can be cooked using both methods, however certain types of rice do exceptionally well using the absorption method. These are Parboiled, Basmati, Jasmine & Sushi rice. I would recommend that while you are still learning to use parboiled rice, as it is the most affordable.

Equipment is always key. You will need a heavy bottom saucepot, with a lid that has an air hole. Heavy bottom will ensure that the heat distributes evenly, so the rice doesn’t burn or stick to the bottom. The perfect saucepot for cooking rice for a small family should be 6inches in diameter.

Cooking rice in a pot this size requires you to use a minimum of 3 cups of rice. Add the rice to the pot and then add in 4.5 cups of cold water. Basically for every cup of rice you need a cup and a half of water. Another way to measure the water is to place your middle finger at the top of the rice – the water should come just below the first joint line of your middle finger.

Bring the rice to a boil, stirring once or twice to make sure no grains are sticking to the bottom. Never bring to a boil on maximum heat. If using an electric stove and max heat is 10 – try bringing it to a boil on 8.5. If using gas bring the flame to just below the bottom of the pot.

After the rice has come to a boil turn down the heat to about medium high. There is no need to stir anymore. Wait for a few minutes until you can start seeing tunnel effect in the rice. These tunnels are caused by the boiling water evaporating/escaping through the rice. There should still be a thin layer of water on top of the rice at this point. Turn the heat to a low setting (2-3 on electric), and cover the pot. Do not remove the lid for at least 10minutes. Glass lids with a air hole work best, so you can see the rice as it is steaming. The air hole will prevent any spill over. I can’t stress the importance of not removing the lid, and making sure the heat is low. Let the steam do its job and make your rice fluffy and soft! Good luck!

What’s your favorite island meal chef?

Fried fish (in particular Parrot Fish) with a simple side of roasted dumplin’s and some sautéed callaloo and I’m in heaven.

What’s the one cooking utensil you can’t live without?

Zester

Rhyming Chef- I’m a great cook (not to toot my own horn lol)but I can’t handle flour recipes ah tall! Bread comes out heavy and uncooked in the middle, fry bake come out heavy and hard like rocks, even dumplings come out looking like flour paridge! Any tips to fix my handicap?

Heavy breads / uncooked usually means that your leavening agent was insufficient. Try increasing the amount of baking powder/yeast by 25%. A lot of the time, bread/dumpling recipes rely heavily on the flour. Most recipe books do not take into consideration the type of flour you have in your region. I find most flours in the Caribbean to be very dense. Increase the leavening agent and hopefully this helps. Also try sifting your dry ingredients!

I would love to know how to make a savory pumpkin soup. I had it at a restaurant on Beef Island about 30 years ago……Can you help?

WOW YOU HAD IT 30 YEARS AGO AND YOU STILL REMEMBER…… THIS IS THE POWER OF GOOD FOOD!

Caribbean Pumpkin & Ginger Fish Soup:

4lbs Caribbean Pumpkin
2oz (1/4 cup) Ginger
3.5 oz Onion Chopped
4 cloves Garlic
6oz Carrot Chopped ( 1 cup)
5 seasoning peppers
Thyme
Cinammon
Fresh nutmeg
12 cups fish stock

Round off with honey

This is a simple recipe that you can play with. Seasoning peppers can be found at your local West Indian grocer, as well as the pumpkin. Try also adding a bit of bay leaf and curry leaves to the soup as it is cooking. If you know what your doing this should be enough info for you. If not, please wait until the fall, as I often prepare this recipe in the fall season. I’ll take you through it step by step at that point!

How can I get sweet potato fries crispy (without frying)?

Hummm. Can’t help you out here. I don’t know any other way to cook fries other than to fry. Cutting them into strips and then baking them would be my next guess!

I make my own burgers but they always come out dry. How can my burgers be moist and juicy?

Do not add breadcrumbs or eggs to your recipe. Add a touch of BBQ sauce, or maybe some Lea Perkins. Follow the techniques that I’ve laid out in my Carib burger recipe and you should be fine. Moist burgers every time! http://www.therhymingchef.com/carib-burger

How can I make a good pull pork Thanks awaiting your reply.

Sorry, for personal reasons I gave up eating pork over 12 years ago. I don’t really have much advise on this subject. NOTE from Chris… I’m working on a good pulled pork recipe with a Caribbean twist which I’ll be sharing soon. Stay tuned.

My knife skills are not bad. How can I improve them?

I have a few videos on youtube that are essential to watch to help you with your knife skillz!

http://www.youtube.com/watch?v=7lcpEGnl7CI
http://www.youtube.com/watch?v=E3C4L-pK-Cw

If you make rice n’ peas…how do I get it to not come out soft and mushy?

Use less water and make sure you are using the right rice and the right techniques. Chris maybe you could share my response to your question with this person.

Should fresh parsley only be used as a garnish or can it be added to a dish in progress?

Parsley is a great herb to use as a part of your cooking process. Iron Chef Hiroyuki Sakai who is a master of French cuisine often used parsley in his winning dishes and he has a kitchen stadium record of 70-15-1. Parsley has a very delicate, gentle flavour and gives a garden fresh taste to a dish. I use chopped parsley as a finishing touch to a pasta dish or I combine it with other herbs and olive oil as a marinade for meats.

Friends we can show our appreciation to Philman aka The Rhyming Chef by leaving a comment below to say thanks and I encourage you to visit his website at http://www.therhymingchef.com where you’ll not only get to know the chef much better, but you’ll benefit from the loads of content he provide… including some of the best produced videos I’ve seen online. While there, be sure to check out his Facebook fan page and leave him a message on the wall saying that Chris sent you over! Maybe you guys can convince him to share his secret jerk marinade recipe. Check this – my guy even perfected one that’s gluten free!

Thanks Chef – mucho appreciated!

how to cook rice

Delicious Garlic Shrimp Rice Recipe.

Festive Tomato Rice.

Delightful Tomato Rice.

Recipe Card

Caribbean Tomato Herb Rice

Description

Ingredients

Instructions

Amazing Okra Rice Recipe (vegan).

Rice Cooker Jamaican Rice And Peas Recipe

Recipe Card

Jamaican Rice and Peas

Description

Ingredients

Instructions

Note

The Ultimate Coconut Rice Recipe (gluten free and vegetarian).

Q & A With The Rhymin Chef, Philman George.

The Questions….

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