rice dish Archives | CaribbeanPot.com

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.

Meat & Poultry

Incredible Rib Pelau.

May 27, 2025March 22, 2022Leave a Comment

While I do make Stewed Ribs when baby-back goes on sale and have shared that recipe with you, this will be the first time I’m making/sharing a Pelau recipe with ribs as the cornerstone of the recipe. We’ve done Chicken Pelau, Vegan Pelau, Oxtail Pelau, Salted Pigtail Pelau, Beef Pelau, Curry Stewed Chicken Pelau, Curry Chicken Pelau and most recently, I did and amazing Seafood Pelau that blew people’s mind! However, this version using pork ribs (use beef if you wish) is truly one of my faves.. #ComfortFood

You’ll Need…

5 lbs pork ribs
1 lemon (juice)
1 tablespoon pepper sauce
2 tablespoon Caribbean Green Seasoning
1-2 teaspoon grated ginger
1 tablespoon Worcestershire sauce
1/2 teaspoon Angostura bitters
1 tablespoon sea salt
1/2 teaspoon black pepper
1 medium onion (sliced)
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 large carrot (cubed)
2-3 pimento peppers (sliced)
1 can red kidney beans (small)
2+1 cups water
2 cups vegetable stock
2 bay leaves
2 cups coconut milk
3 cups long grain par-boiled rice (washed)
1/2 lb spinach (washed)

Note! This Incredible Pork Rib Pelau recipe is inspired by my friend Chef Barry Bartholomew IG @cheffinbar.

Cut the ribs individually (you may remove the sliver skin on the underside first if you wish), then wash with cool water and the juice of the lemon and drain dry. Now it’s time to season the ribs and have them marinate for at least 2 hours.

Add the Caribbean Green Seasoning, salt, black pepper, onion, ginger, Worcestershire sauce, Angostura bitters and peppersauce (hot sauce). You may use fresh Scotch Bonnet or your fav pepper if you wish… I was out of them. Stir well and marinate.

Watch the video below to follow along with this step (as well as how to cut the rack of ribs into individual ribs) as it can be a bit tricky. NO, the sugar we’re about to use will NOT make this dish sweet.

Heat the oil in a deep, heavy pot. Add the brown sugar and using a dry spoon, stir the sugar. It will melt, go frothy, then amber. As soon as it goes DEEP amber in color (be gentle here) add the seasoned ribs to the pot. Should the sugar go black, STOP! Allow the pot to cool completely (move from the hot burner) and wash, dry and start over. Or you will have a bitter tasting dish.

This step is called “stewing/browning” and it’s one of the most important steps in preparing Pelau. BTW Pelau is basically a one pot dish, with a protein, pigeon peas (not today), coconut milk, herbs etc and rice. Made mostly in the Southern Caribbean and differs from island to island in the ingredients used. As you add the seasoned ribs to the pot, stir to have them coated in the ‘browning’.

Put the lid on the pot, turn the heat down to med/low and let it go for about 15 minutes. Try to stir every 4-5 mins. Yes it will sprout it’s own natural juices.

After the 15 minutes, remove the lid and crank up the heat to high. The goal here is to develop a rich flavor and deep color. Be mindful to stir and keep an eye on things so it doesn’t burn.

When you can see the oil we started with (some fat will render from the pork ribs too) at the bottom of the pot, it’s time to add the red beans (I used a small variety of red beans out of a can, which I washed – traditionally pigeon peas is use in making Pelau), carrot, Pimento peppers (aka seasoning peppers), vegetable stock, coconut milk and water. I added 2 cups of water here and later on I added the 3rd cup (more on that in the video below).

Bring this up to a boil, then reduce to a simmer, lid on slightly ajar and allow it to cook for about 30 minutes or until the ribs starts getting tender.

Its then time to wash your rice (watch the video below where I comment about this) and add it to the pot. Bring back to a boil (you may need to raise the temp a bit), then reduce to a simmer.

After about 10 minutes I added the spinach and stirred it in. It was here I noticed I needed more liquid, so I added the 3rd cup of water. No spinach is not traditional to this dish, but as I mentioned in the video. It’s a great way to sneak vegetables etc into a dish for children and picky eaters.

The spinach will wit down so don’t stress about seeing it pile on. There are 2 things to pay attention to when it comes to Pelau. The color and the texture. Both are personalization based on the individual. Some like it a bit darker and this is achieved by the “browning or stewing” step at the start. The other key thing people focus on, is the texture. You’re Team Wet Pelau (meaning a bit soggy) or Team Dry Pelau, meaning there’s a look of steamed (grainy) rice at the end. I’ve recently converted to Team Wet Pealu, so I used a bit more than usual liquid, plus I stirred the rice quite a bit. By stirring, the rice grains rub on each other and release starch, giving the finished dish a more creamy (wet) texture.

After another 10 minutes or so, you’ll be done. Taste for salt and adjust accordingly. I like to turn the stove off, place the lid on and let it rest for about 10 minutes before serving.

Serve with a side of watercress, sliced cucumber, sliced tomato, coleslaw and/or a thick slice of Avocado (say zabouca). In my case I like mine with a side of Roasted Tomato Choka and/or Roasted Pepper Choka.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Curry Stew Chicken Pelau.

May 27, 2025August 2, 20211 Comment

BLISS! When two culinary worlds collide, you get what I refer to as the Ultimate Comfort Food! Curry Stew Chicken and Pelau are two of my fav dishes out of the Caribbean. Anyone close to me will tell you that I can eat either on a daily basis. Such is my love for them. Served with a side/s of Tomato Choka, Coleslaw, Salad, even just sliced Avocado (zabouca) and/or cucumber.

You’ll Need…

3-4 lbs chicken
1 1/2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
1 1/2 tablespoon Curry Powder
1 teaspoon Worcestershire Sauce (optional)
1 med onion (diced)
1 med tomato (diced)
1 1/2 tablespoon golden brown sugar
1 tablespoon oil (I used olive)
1 teaspoon grated ginger
1 1/2 cups coconut milk
6-8 cups water
2 1/2 cups long grain par-boiled rice
1 scotch bonnet pepper (sliced)
2 pimento peppers aka seasoning pepper (optional)
2 tablespoon chopped shado beni (culantro)
1 stalk celery (diced)
1 medium carrot (diced)
1 can pigeon peas (1 1/2 cups)

Season the chicken (cut into serving sized pieces) with the Caribbean Green Seasoning, salt, black pepper, curry powder, onion, tomato, Worcestershire Sauce, pimento peppers and scotch bonnet pepper. Allow this to marinate for at least 2 hours. Overnight in the fridge may give best results.

Tips! Wash you hands with soap and water after handling such spicy peppers. Do not use the seeds and white membrane of the pepper if you’re overly concerned about the raw heat. Yes, use you fav spicy pepper if you cannot source Scotch Bonnet. If you’re doing this gluten free pay attention to the ingredient list on the curry powder and Worcestershire Sauce you use. Some curry powder may have flour as a thickener and filler.

Please watch the video below to follow along with this step. Heat the oil on a med/high flame on a deep and heavy pot (one with a lid). Then add the brown sugar and stir (dry spoon). I suggest stirring as some spots in your pot may have HOT spots and the sugar may BURN there. The goal is to NOT BURN the sugar or you’ll end up with “bitter” tasting Pelau.

The sugar will melt, go frothy, then a dark amber color. This is when you’ll add (be careful when adding) the seasoned chicken to the pot. Add about half the seasoned chicken, stir well, then add the rest. The goal is to coat the pieces of curry-seasoned chicken with this lovely caramelized sugar. Do NOT get the sugar black. Should this happen, turn off the stove, cool the pot completely, wash and start over. NO this is NOT a sweet dish.

Now place the lid on the pot and bring to a boil. In the meantime, add 6 cups of the water to the same bowl where you marinated the chicken in, to pick up any remaining marinade which may be in there. Set aside for later.

3-4 minutes later and it will come to a boil and start sprouting it’s own natural juices. Now it’s time to develop that rich color. Remove the lid and allow that liquid to burn off. Here’s where I like adding my grated ginger and stir well.

As the liquid burns off, add the pigeon peas (rinse and drain), followed by the celery and carrot. Stir to coat with the ‘stew’ niceness and continue cooking on high to burn off that liquid. Takes about 5-6 mins in total.

Add the coconut milk (stir), followed the water we reserved in the bowl earlier and bring to a boil.

Wash the rice (see the video below), drain and add to the pot (as it comes to a boil), stir well and bring back to a boil.

Turn the heat down to a simmer and allow the rice to fully cook, go plump and soak in all the stew/coconut goodness. BTW my lid was on but slightly ajar. Add more water should the rice not fully cook at this point. In the ingredient list I mentioned we’ll need 6-8 cups of water.

Couple things, should you want a more wet and creamy pelau I’d suggest stirring the pot a few times. This will brake down the rice and it will release more starch. Should you want a more grainy pelau (team dry), don’t stir too much.

25 minutes later and it’s time to personalize things. 1. Taste and adjust the salt to your liking. 2. You need to decide if you want a ‘wet’ or ‘dry’ pelau. For a more wet (creamy) pelau you may need to add a bit more water and cook longer. For team dry, burn off that liquid, cover the pot completely (after you turn off the stove) and let it sit in it’s own residual heat to dry-up. Flake/fluff with a fork after about 20 minutes and serve.

Top with finely chopped shado beni (culantro), should you not have access to culantro, you may use cilantro or parsley.

SERVE PIPING HOT! No, but I do enjoy a massive plate as soon as its off the stove. One of those things you got to suck air in as you eat, to help cool it down or you risk 2nd degree burns in your mouth. (smile.. I’m just a greedy) Add a little kuchela on the side if you want a little extra heat or spice flavor.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Gluten Free Vegetarian Pelau Recipe.

March 18, 2015February 12, 201515 Comments

With the increase in demand for both vegetarian and gluten free recipes, I thought I’d take one of the most traditional dishes of the Southern Caribbean and remove a key ingredient – meat! Meat lovers can tune in here for the Chicken pelau video. This one pot dish was a must whenever we’d spend a day at the beach, go to the Oval to watch touring cricket teams and whenever pigeon peas was in season. back then freshly shelled peas were used, but today living in North America I have no choice but to reach for the canned stuff. I assure you, you won’t know there isn’t meat in this dish when it’s done ‘bubblin’ and you serve yourself a plate.

You’ll Need…

1 1/2 cups pigeon peas (1 can)
1 large carrot diced
1/2 cup celery (diced)
2 cups rice (brown par boiled)
1.5 cup coconut milk
2.5 cups water
2 scallions
2 pimento peppers (optional)
2 bird’s pepper (bird’s eye)
1/2 cup diced bell pepper
1 tablespoon parsley
2 sprigs thyme
2 cloves garlic
1/4 teaspoon grated ginger
3/4 teaspoon salt
1 heaping tablespoon brown sugar
1 tablespoon veg oil
1 teaspoon Worcestershire sauce

Dice, chop and slice the carrot, celery, peppers, scallions and scallions. Drain the can of pigeon peas and rinse with cool water..drain. In a deep pot on medium high heat, add the veg oil, then go in with the brown sugar. As we’ve done with other Caribbean “stewed” dishes, we want to get that rich color and flavor from the caramelized sugar.

This is the only critical step in making this vegetarian pelau as if it goes beyond the amber/frothy color we’re looking for the finished dish WILL have sort of burnt taste and we don’t want that. The sugar will melt, then go a rich golden colour, before going frothy and a deep amber color. This is when we want to go in the diced carrot, celery and pigeon peas. TIP: Use a spoon which can withstand high heat (no plastic), make sure the peas are drained well after washing as we don’t want any liquid and the spoon should have a long handle as the melted sugar can jump-back at you. Move around the vegetables and let it cook/brown for about 4 minutes.

Now you will have a deep brown base to help color the entire dish (pelau isn’t supposed to be pale..according to my mom). Add the other ingredients, with the rice, coconut milk and water going in last.

If you’re new to Caribbean cuisine, you may not know that we wash our rice before cooking. This removes some of the excess starch and any debris that may be in the rice from the mill. You have 2 options. 1 – Place the rice in a strainer and run water through it. Massage and keep rinsing until the water runs clear. Option 2 – place the rice in a deep bowl, cover with water and massage with your hands. the water will go cloudy – drain and repeat until the water is clear.

Go in with the bird’s eye pepper (leave whole so we get flavor and not the raw heat – remember to remove them before serving). Bring to a boil, then reduce to a gentle boil with the lid on the pot. Stir every 5 minutes and cook for about 25-30 minutes.. until all the liquid is gone. Do remember to taste for salt and adjust accordingly. TIP: If you find that the pelau is pale in color you can go in with a bit Caribbean food browning. There are two ways people like their finished pelau. Grainy rice (my way) or a bit overcooked with the rice being a little mushy or creamy. So adjust your cooking time to accommodate your preference.

Besides liking my pelau grainy, it MUST be piping hot – to the point where with every fork full I have to suck air in at the same time to help cool it down or risk burning my mouth. Don’t ask me why – that’s just the way I like it! This vegetarian gluten free recipe is simply outstanding and I assure you meat eaters you will not miss that chicken or salted meats we normally use. Traditionalists will want to reach for that Golden Ray (salted butter) to give it that wicked ‘creole’ taste, but do remember we’re doing this one vegetarian.

If you’d like to request a recipe, hit me on Twitter @Obzokee and we’ll get to it! If you’re doing this recipe gluten free do go through the complete list of ingredients to ensure they meet with your specific gluten free diet.

rice dish

Festive Tomato Rice.

Incredible Rib Pelau.

Curry Stew Chicken Pelau.

Gluten Free Vegetarian Pelau Recipe.

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