About the Recipe
Caribbean islanders like their rice to be fluffy and tender with all of the grains separate.The secret of good Caribbean rice is to cook it a full 20 minutes without peeking under the lid and letting the steam escape.
Ingredients
4 cups rice (use Basmati rice or other long grain)
1/4 cup canola oil
2 cloves garlic, minced
1 onion, diced
2 carrots, diced
1/8 cup Black Hand Pepper Company "Rougarou"
1/4 cup Black Hand Pepper Company "Texas Plains Heat"
1/4 cup Black Hand Pepper Company "Lady Boy"
2 tbsp fresh thyme, finely chopped
1 tsp salt
1 tsp pepper
4 green onions, thinly sliced
Preparation
In a large saucepan, sauté the following ingredients on medium heat for 5 minutes, tender, or translucent: 2 tbsp butter, garlic, white bulb of green onion, thyme, and carrots.
While sautéing the previous ingredients, place Black Hand Pepper Sauce Ingredients (1/8 cup Black Hand Pepper Company "Rougarou", 1/4 cup Black Hand Pepper Company "Texas Plains Heat", 1/4 cup Black Hand Pepper Company "Lady Boy".
Sauté for 2 minutes under medium to high heat. Once boiling, turn off heat, place into separate bowl.
In a separate saucepan: combine 4 cups rice and 6 cups water, salt, and butter* and bring to a boil over high heat.
Add rice and stir well with a fork.
Reduce heat to low and cover tightly. Simmer on lowest heat.
Cook for about 20 minutes, or until all liquid has been absorbed. Do not open lid before 20 minutes have passed.
Fluff rice with a fork, place chopped green onions on top of rice,
place in a serving dish, and serve immediately.