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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Ochro Rice Recipe

March 10, 2017

YIELD: 6-8 SERVINGS

*FC: Finely Chopped

 

INGREDIENTS 

 

Small Ochros - 20 (Chopped)

Pigtail - 1/2 Lb

Smoked Bone - 1/2 Lb

Olive Oil - 1/4 Cup

Onion - 2 Medium FC

Pimento - 10 FC

Garlic - 5 Cloves FC

Chadon Beni - 2 Bundles FC

Thyme - 1 Sprig

Chive - 2 Bundles FC

Pumpkin - 1/2 Lb (Chopped)

Rice - 2 Cups

Coconut Milk - 1 Cup 

Golden Ray Margarine - 1 Tbsp

Hot Pepper - 1

Salt - To taste

Black Pepper - To taste

Warm Water

 

METHOD

  1. Wash and boil pigtail for one hour. Drain and set aside.

  2. Wash smoke bones and set aside.

  3. In a pot over medium heat, add oil and allow to heat. 

  4. Add onion, pimento, garlic, chive, and chadon beni, mix well, cover and let cook for 2 minutes.

  5. Add pigtail, smoke bones, ochro, pumpkin, rice and coconut milk. Mix well.

  6. Add enough water to cover.

  7. Add golden ray and hot pepper, cover and let cook over low to medium heat for 25 minutes.

  8. Once rice is cooked and water reduced, remove hot pepper and taste for salt and black pepper. 

 

 

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