How to Easy at dinner Caribbean Rice with vegetable pasta salad with beef and chicken

How to Easy at dinner Caribbean Rice with vegetable pasta salad with beef and chicken Delicious, fresh and tasty.

Caribbean Rice with vegetable pasta salad with beef and chicken. Caribbean Confetti Rice is a marvelous side dish this time of year to serve with all your grilled proteins. Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice.

Stir thyme, Scotch bonnet pepper, and salt into onion mixture..

It went great with the jamaican rice and Jerk chicken and Cuban black beans.

The Best Chicken and Rice Recipe.

You can have Caribbean Rice with vegetable pasta salad with beef and chicken using 21 ingredients and 9 steps. Here is how you cook it.

Ingredients of Caribbean Rice with vegetable pasta salad with beef and chicken

1. It’s of Rice.

2. Prepare of Ripe plantain.

3. Prepare of Browning (used for baking).

4. You need of Green pepper.

5. It’s of Red pepper.

6. It’s of Yellow pepper.

7. It’s of Spring onion.

8. Prepare of Carrot.

9. You need of Liver.

10. It’s of Beef.

11. You need of Green peas.

12. Prepare of Green beans.

13. You need of Sweet corn.

14. You need of Red kidney.

15. It’s of Baked beans.

16. You need of Farrows.

17. You need of Hot dog.

18. You need of Groundnut Oil.

19. You need of Curry.

20. It’s of Thyme.

21. Prepare to taste of Seasoning and salt.

Sometimes you just have to get dinner on the table in a hurry, and this chicken and rice dish is a recipe that will help you do just that.

Sometimes simple recipes with everyday ingredients taste great, and this is one of those.

This is one of my nephew's favorite grilled recipes.

This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta.

Caribbean Rice with vegetable pasta salad with beef and chicken step by step

1. Wash and parboil your rice till half done, and set aside.

2. Wash and dice your plantain, then fry till golden brown and set aside.

3. Wash and boil your beef and liver with onion, salt, seasoning and spices. Then dice and stir fry and set aside.

4. Wash and dice your vegetables and set aside. Then open your tin ingredients, rinse properly and set aside.

5. In a big pot on fire, pour in your parboiled rice, add tour beef stock and little water to completely cook the rice. Be careful not to over cook it. Once its done and dried, pour in your browning and stir properly till combined..

6. On another pot placed over medium heat, pour in little groundnut oil, when hot, add your spring onion, then your peppers, then your veggies. Stir fry for a while, be careful not to over cook..

7. Add curry, thyme, salt and seasoning to taste, then add your fried diced plantain and fried diced beef and liver. Continue to stir until combined..

8. Now start adding your rice gradually to the veggies while still stirring. When its properly mixed, add your tin ingredients, stir a little.and cover to simmer over low heat for about 2mins..

9. Your Caribbean rice is ready. Serve with salad and beef or chicken like I did, or eat it like that..

Or just make a chicken sandwich out of it!

I also add garlic and a kiwi to the marinade.

Pelau is a stew from Trinidad made with either beef or chicken.

The unique flavor comes from searing the meat in caramelized sugar then simmering with rice, coconut milk, and pigeon peas.

Serve accompanied by slices of tomato, avocadoes, or cucumber.