Yield: 8 Portions
3 Tbsp Vegetable Oil
1 Tbsp Garlic, minced
3 Tbsp Onions, minced
1 Tbsp Pimento Peppers/Jalapeno, minced
¼ Cup Chopped Celery
¼ Cup Chopped Scallions
1 Tbsp Fresh Thyme, minced
12 Ochros/Okras (Sliced thinly)
½ Cup Pumpkin, small diced
½ Cup Carrots, small diced
1 ½ Cups of Parboiled Rice
10 Oz of Pigtail (Pre-boiled) ½ Inch Pieces
2 Oz Coconut Powder
4 ½ Cups Vegetable Stock or Water
1 Tsp Turmeric Powder
½ Cup Whole Kernel Corn
½ Tsp Paprika Powder
¼ Tsp Chili Powder
½ Cup of Frozen Green Peas
Salt and Black Pepper to Taste
Place a medium sauce pan over high heat.
Add the vegetable oil and when heated place in the aromatics; garlic, onions, pimentos, celery and scallions. Sauté for 2 minutes until fragrant.
Add the thyme leaves followed by the sliced ochro. Stir and cook for 2 minutes then add the diced pumpkin, carrots and rice.
Cook and stir contents until rice begins to stick to the pan, (about 4 minutes).
Immediately add the pre-boiled pigtails, coconut powder followed by the vegetable stock and turmeric.
Stir ensuring to scrape the bottom of the pan to remove any caramelized bits. Cover and bring to a boil then reduce to simmer at medium heat.
Cook for approximately 15 – 18 minutes, stirring from time to time to ensure the rice doesn’t stick and if so just add a little water.
It should resemble that of a rice pilaf. When rice is nearly cooked, remove lid and add the corn, paprika and chili powder. Stir to incorporate spices and reduce heat to low. At this point, rice should be cooked and be slightly moist with minimal water. Fold in the frozen peas into the rice.
Taste and season with salt and pepper as per your preference.
Once you like the flavor, remove from heat and set aside. Rice will have a slightly sticky consistency from the ochro but still be creamy.