How To Make Trini Christmas Rice (Vegetarian)
So, Rome was paranging de neighborhood and Chef Jason put him to fry up a quick and tasty Christmas Rice:
Yield: 10 – 12 Portions
2 Cups Rice (Boil, made the day before and refrigerated) 4 Tbsp CGA Garlic Infused Coconut Oil 1 Tsp Fresh Ginger, minced ¼ Cup Onions, minced 3 Tbsp Minced Celery 1 Tsp Fresh Rosemary, minced 1 Tsp Fine Thyme Leaves ¼ Cup Cranberries, chopped ¼ Cup Yellow Bell Pepper, fine diced ¼ Cup Green Sweet Pepper, fine diced 3 Tbsp Black Olives, chopped 3 Tbsp Sliced Almonds 3 Tbsp Salted Butter ¾ Tsp Black Pepper ½ Tsp Smoked Paprika 3 Tbsp Fresh Parsley minced
Prepare the rice and set aside.
Place a large sauté pan or medium sized wok over medium heat, drizzle in the garlic infused coconut oil and when heated add the ginger, onions, celery, rosemary and thyme. Sauté aromatics for a minute until just onions turn translucent.
Add in the cranberries and stir-fry for another 30 seconds.
Increase heat to high add in the boiled rice. Stir fry for 2 minutes to allow the rice and aromatics to amalgamate.
Place in both the yellow and green sweet peppers, olives, almonds and continue sautéing for 1 minute.
Add in the salted butter, black pepper, paprika and stir fry on high heat for a further 2 minutes.
Lastly sprinkle on the parsley, turn the heat off and mix through to evenly distribute.
Taste for seasonings and adjust with more salt if desired.