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Carrot rice in a flat white bowl

Caribbean Carrot Rice

A vibrant vegan rice dish infused with grated carrots, Caribbean spices, and herbs, perfect as a side or main.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Rice & One-Pot
Cuisine Fusion

Ingredients
  

  • 1 1/2 cups parboiled brown rice
  • 3 1/2 cups vegetable stock gluten-free
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 whole scotch bonnet pepper
  • 1 garlic clove diced
  • 1 large carrot grated
  • 1 tablespoon parsley chopped
  • 3 sprigs fresh thyme
  • 2 seasoning peppers pimento
  • Pinch saffron optional

Instructions
 

  • Rinse rice until water runs clear.
  • Heat olive oil over low heat; add scallion, garlic, parsley, thyme, seasoning peppers, black pepper, and scotch bonnet. Sauté gently for about 3 minutes.
    Heating scallions and sliced peppers in a pan on the stove
  • Add grated carrot and continue cooking 2–3 minutes.
    Added in carrot to pan
  • Stir in rice, salt, and vegetable stock; sprinkle saffron if using.
    Added in brown rice to pan with carrot
  • Bring to a boil, then reduce heat; cover and simmer 20–25 minutes until liquid is absorbed.
    Saffron threads in pan with rice and stock
  • Turn off heat, remove scotch bonnet, cover, and let rest 10 minutes.
    Rice cooking with scotch bonnet pepper on top
  • Fluff with fork, garnish with extra parsley, and serve.
    Fluff up rice in pan
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