https://youtu.be/RdV_xA_nILw

Ingredients

• 2 lbs pumpkin, washed, peeled and sliced into cubes
• 2 cups rice, washed (i used parboiled brown rice)
• coconut milk (i used 3/4 of the powdered milk)
• 3 pimento peppers, diced
• 1 large onion, chopped
• 5 garlic cloves, chopped
• a few twigs of chives
• a few big thyme leaves, chopped
• fresh thyme
• 2 chado beni leaves, diced
• salt to taste
• water as needed
• 1 tablespoon oil of choice

Instructions

• in a large skillet, add oil and heat up. add in some of the above mentioned seasonings with the exception of the thyme and mix well.
• allow to sautee for a few minutes. next add in pumpkin and give it a good stir
• sautee for a couple of minutes. next add in some water (roughly half to 1 cup) and allow to boil/cook for about 5 minutes (should be half cooked at that point)
• add in coconut milk and mix well. next add in rice and some water.
• gently stir. go in with the remaining seasonings and salt. be sure to check for flavour and add any seasoning of choice. water should be added as needed.
• allow to cook.
• remove from heat and serve with your favourite meat side and salad of choice
• enjoy!

https://youtu.be/RdV_xA_nILw

Now that you have tried this delicious Pumpkin Rice recipe, here are similar ones to try.

Callaloo Rice with Pigtail

Christmas Rice

The post Pumpkin Rice appeared first on Spice Island Cooking.

https://youtu.be/9voPxAHF8K8

Ingredients

• 1 pack/bunch callaloo, cleaned and chopped
• 2 cups brown rice
• 1 pk salted pigtail, cleaned, wash and pressured (for 10-15 minutes)
• 1/2 pack milk powder
• 2 small onions or 1 medium sized onion chopped
• 4-5 garlic cloves, diced
• 5 medium sized pimento peppers, diced
• 1 twig of small leaf basil
• a handful of chives
• 5 large big thyme, chopped
• chado beni, chopped
• 4-5 cups water
• 1 teaspoon cayenne pepper/ black pepper
• salt to taste as needed
• 1 teaspoon dried basil
• 1 teaspoon all purpose seasoning
• 1-2 teaspoons oil for sauteeing seasonings

Instructions

• in a large skillet, add oil and seasonings. mix well and sautee for a couple minutes.
• next add in pressured pigtail and mix well. allow to sautee for a further 2 minutes. add in callaloo and allow to simmer with pot covered until it has wilted.
• next add in 1/2 – 1 cup of water and allow to boil. once boiling, add milk powder and rice and mix well, next add in water and stir well. add in additional seasonings and stir well.
• check pot occasionally for any additional water or salt to be added.
• once done serve hot with a chilled glass of lime juice. avocado can be added to the plate as well.
• enjoy!

https://youtu.be/9voPxAHF8K8

Now that you have tried our Callaloo Rice with Pigtail , here are some similar recipes to try.

Tomato Stewed Chicken with Coconut Rice

Tumeric Rice

The post Callaloo Rice with Pigtail appeared first on Spice Island Cooking.

• https://youtu.be/WeudMl6nGUQ

Ingredients

• 1 cup basmati rice
• 13/4 cups to 2 cups chicken broth
• 1 large or 2 medium sized onion diced
• 2 large bell pepper (1 green and 1 red) chopped in cubes
• 3 pimento peppers chopped in cubes
• 3 gloves garlic, minced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon or more cayenne or black pepper
• spices (cloves, cinnamon and bay leaves) optional but pops the flavour

Instructions

• in a large skillet on medium low heat, add butter and melt. next add in the peppers, onion and garlic. sautee for a about a 1 minute and a half and remove from heat and set aside
• to a pot, add in broth an spices and bring to a boil. once boiling, add in washed rice and stir. allow to come to a boil and add in sauteed peppers, onion, garlic, cayenne pepper, salt to taste and dried parsley. lower heat and allow to simmer until cooked and broth is dried out. serve with any meat etc of choice
• enjoy!

Other related recipes

Once you would have tried our Christmas rice recipe, be sure to check out similar ones.

• Tomato Stewed Chicken with Coconut Rice
• Pigeon Peas and Rice

The post Christmas Rice appeared first on Spice Island Cooking.

• https://www.youtube.com/watch?v=Y-9NuXRxagM

Ingredients

• 3 cups of black-peas, prepared (in the can or pressured at home)
• 1 cup rice, washed
• 1/2 cup frozen pigeon peas
• 1/2 cup frozen corn
• 2 medium sized carrots, cut into medium pieces
• 1 bell pepper
• pimento pepper ( i use about 5) minced
• 2 onions, chopped
• 4 cloves garlic, chopped
• chives chopped
• fresh thyme or 1 teaspoon dried thyme
• 1 cup coconut milk
• 1 teaspoon or more of cayenne pepper (black pepper can be used as well)
• 2 teaspoons or more of dried parsley
• 1 medium sized piece of cinnamon stick (optional)
• 7 cloves, optional
• 2 bay leaves, optional
• salt to taste
• 1 teaspoon of sugar (optional) to help bring out the flavour
• 1 tablespoon browning
• 2 tablespoons ketchup
• 2 tablespoons oil

Instructions

• in a skillet on medium heat, add oil, browning and ketchup. mix and all to fry a bit. next add in peas and mix well.
• allow to fry or sautee for about 3 minutes.
• in another skillet, add in the seasonings except the thyme. sautee for a couple minutes to allow the flavours to come through. next add in the peas mixture, followed by the frozen corn and peas, carrots, spices, rice and coconut milk. mix well. add in water as needed.
• next add in the parsley, salt and pepper. stir and allow to cook. be sure to check constantly for flavouring and additional water
• once cooked, remove from heat and serve hot with any salad side of choice
• enjoy!

N.B Green seasoning can be added as well to add to the flavour of this delish dish

Other related recipes

Now that you have tried our Vegetarian Pelau Grenadian Style, be sure to try these similar recipes.

• Pelau
• Pigeon Peas and Rice

The post Vegetarian Pelau Grenadian Style appeared first on Spice Island Cooking.

• https://youtu.be/y4IdCXFUEDo

Ingredients

• 1 tin corned beef of choice
• 2 bell peppers (different colors of choice), sliced
• 3 cloves garlic, chopped
• 2 small or 1 large onion, sliced
• 1 tablespoon green seasoning
• a few leaves of fresh basil, minced
• a few twigs of chives, minced
• 2 tablespoons coconut oil or any oil of choice
• 2 teaspoons dried parsley
• 1 teaspoon cayenne or black pepper (more or less based on heat preference)
• 1 cup rice washed
• water to cook rice

Instructions

• in a large pot, 2 cups water and bring to a boil. add rice, bring to a boil then place of lowest heat to simmer until cooked
• in a large saucepan on medium heat, add in oil, and seasonings with the exception of the pepper and the dried parsley allow to sautee for a couple of minutes.
• next add in corned beef and break into the seasoning. mix until combined. add in the parsley and the pepper. mix again and then allow to sautee for roughly 5 minutes on medium to low heat
• once finished, served with rice and avocado and other veggies of choice
• enjoy!

Other related recipes

Now that you have tried this Corned Beef and Rice Grenadian Style, here are some similar recipes.

• Tomato Stewed Chicken with Coconut Rice
• Grenadian Split Peas and Rice with Stewed Beef

The post Corned Beef and Rice Grenadian Style appeared first on Spice Island Cooking.

https://www.youtube.com/watch?v=Ve4SS91-1TI

Ingredients

For the Tomato Stewed Chicken

• 1 lb chicken or meat of choice, cleaned and seasoned
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 3 pimento peppers, minced
• 1 teaspoon sugar
• salt to taste
• 5 medium sized tomatoes, chopped
• 2 tablespoons coconut milk
• 2 cups water (more or less)
• 1 bay leaf (optional)
• 1/2 teaspoon cayenne, black pepper or pepper sauce
• 1 tablespoon green seasoning
• 1 tablespoon oil

For the Coconut Rice

• 1 cup of rice
• 1 cup coconut milk
• 2 medium sized onions, chopped
• 3 garlic cloves, minced
• salt to taste
• 1/4 teaspoon cayenne, black pepper or pepper sauce
• 2-3 cups water (more or less)
• 2 teaspoons green seasoning
• thyme (optional )
• cloves
• 1 bay leaf

Instructions

For the Tomato Stewed Chicken

• in a large skillet, add oil, green seasoning, garlic, onion and pimento peppers. mix well and allow to sautee for about 3 minutes. next add in chicken and mix well. allow to fry on medium heat for about 5 minutes stirring constantly to avoid burning.
• next add in tomatoes and coconut milk. mix until well combined. add 1 cup of water, bay leaf, salt, pepper and some more green seasoning (optional) and mix until combined. allow to cook, checking occasionally for flavours and any water to be added
• once cooked, remove from heat and serve with side of choice

For the Coconut Rice

• in a skillet, add coconut milk, bay leaf, cloves, pimento peppers, onion and garlic and bring to a boil. add washed rice and stir until combined, add in water (as needed) and season with the green seasoning, cayenne pepper and salt. mix well and allow to cook. be sure to check regularly for any water addition and flavours
• once cooked, remove from heat and serve
• enjoy!

Once you would have tried this Tomato Stewed Chicken with Coconut Rice, here are similar recipes to try.

Coconut Dumplings and Stewed Turkey

Grenadian Split Peas and Rice with Stewed Beef

The post Tomato Stewed Chicken with Coconut Rice appeared first on Spice Island Cooking.

For the Split Peas and Rice

• 1 cup of split peas, soaked over night or longer , pressured for 15 minutes
• 2 teaspoons oil
• 1/2 cup rice
• 1 cup coconut milk
• 2 medium sized onions, chopped
• 5 garlic cloves, finely chopped
• 1 bunch chives, chopped
• 3 pimentos, chopped
• 1 tablespoon green seasoning
• salt to taste
• 1 teaspoon dried parsley
• 1/4 teaspoon (more or less depending on preference ) cayenne pepper

For the Stewed Beef

• 1 lb beef, seasoned and pressured for 15 minutes

• 3 garlic cloves, chopped
• 1 large onion, chopped
• 2 pimento or more, chopped
• 2 medium sized carrots or more if desired, chopped carrots
• 1 tablespoon green seasoning or more
• 1 tablespoon oil
• salt to taste
• cayenne pepper to taste 4
• 1 tablespoon browning (more or less depending on preference)
• water as needed
• 2 bay leaves
• 2 medium sized cinnamon sticks
• 1 teaspoon dried parsley
• 1 teaspoon sugar
• 1 teaspoon ginger powder or freshly grated ginger (optional)

Instructions

For the Split Peas and Rice

• in a large pot, add oil and seasonings. sautee for 3 minutes. next add in peas and allow to further sautee for another 2 minutes.
• add coconut milk and stir. next add in rice, mix well and add in the reserved water from the peas (check video beneath recipe). add in dry parsley, salt to taste and cayenne. be sure to stir constantly, checking for flavours and add water if needs be. once completely cooked remove from heat and set aside until ready to plate.

For the Stewed Beef

• in a pot, add oil and seasonings. mix well. sautee from about 2-3 minutes minutes. add in beef and browning and mix well. allow to sautee/fry for 3 minutes
• add in reserved water from pressuring the beef. mix in carrot, bay leaves, cinnamon sticks, parsley, cayenne pepper and sugar. mix well and cook until done. be sure to add additional water when needed and check for flavour
• once done, removed from heat and serve with split peas and rice and any vegetable side of choice.
• enjoy!

The post Grenadian Split Peas and Rice with Stewed Beef appeared first on Spice Island Cooking.

For the Red Beans and Rice

• 3 cups of cooked red/kidney beans
• 11/4 cups rice, washed
• 2 medium sized onions, chopped
• 3 garlic cloves, chopped
• salt to taste
• 3 pimento peppers, finely diced
• chives, finely diced
• 1 cup coconut milk
• 4-5 cups water (may use less or more)
• 1 tablespoon oil
• 1 teaspoon of cayenne/black pepper (optional)

For the Tomato Stewed Fish

• chives, chopped ( i used about 2 twigs)
• 3 pimento peppers, chopped
• 1 medium sized onion chopped
• 3 garlic cloves, chopped
• salt to taste
• 4 large tomatoes chopped
• 3 or more pieces of fried fish
• cayenne pepper to taste (black pepper can be used as well)
• 1 teaspoon dry parsley
• 1 tablespoon tomato paste
• 1-2 teaspoon brown sugar

Instructions

For the Red Beans and Rice

• in a pot on medium high heat, add oil and allow to heat up. next add in seasonings and mix well. sautee for a few minutes (5), then add red beans and mix well. allow to sautee for another 3 or so minutes.
• next add in coconut milk and some water and bring to a boil.
• while that is happening, wash rice and set aside. once beans are boiling, add in rice, more water, salt, cayenne, thyme and dry parsley and mix well. allow to cook until done,. be sure to check for flavour and and the addition of more water. once finished, remove from heat
• For the Tomato Stewed Fish
• to a sauce pan on medium heat, add oil and allow to heat up. next add in seasonings and sautee for about 5 minutes. next add in tomatoes and stir well. sautee for a further 3-5 minutes.
• add in some water and stir. next add in the tomato paste, dry parsley, salt sugar and cayenne and mix well. allow to simmer or low heat for another 5 minutes. next add in fish and allow to simmer for a further 3-4 minutes (make sure the fish is coated in that gravy) and remove from heat and serve with rice and beans
• enjoy!

The post Red Beans and Rice With Tomato Stewed Fish appeared first on Spice Island Cooking.

• 1 bunch of callaloo leaves
• 1 cup of rice washed
• 4 gloves of garlic, chopped
• 2 medium or 1 large onion
• salt to taste
• 1/4 lb saltfish, soaked
• 1 tablespoon green seasoning
• 1/4 teaspoon cayenne pepper or 1 scotch bonet
• 1/2 teaspoon dried basil
• -1-2 teaspoon dried parsley
• 1 cups fresh coconut milk (the store bought ones can be used as well)
• water to be added as needed

Instructions

• in a large pot, add washed callaloo leaves with some water (about 3/4 cup). allow to boil/cook until soft (can also be pressured for 20 minutes)
• while callaloo leaves are cooking, move on to washing and seasoning the saltfish (note well that any meat of choice can be used such as salted beef, chicken, pig tail etc). set aside. move on to chopping the onion and garlic
• once callaloo is cooked, add in coconut milk, salt fish, onion and garlic. allow to come to a boil before adding in washed rice. add in the rest of the seasonings. stir to combine and allow to cook. be sure to taste for flavour and in water if there is a need to add in more.
• once cooked remove from heat, serve hot with avocadoes on the side
• enjoy!

The post Callaloo Rice with Saltfish appeared first on Spice Island Cooking.

• 1 cup of basmati rice washed
• 1 cup coconut milk
• 1 cup water
• 1 bay leaf
• 5 cloves
• 2 teaspoons homemade green seasoning
• salt to taste
• 1/4 teaspoon cayenne or black pepper
• 4 cloves of garlic chopped
• 1 medium sized onion chooped
• 1 tablespoon oil oil
• – 1 teaspoon tumeric powder

Instructions

• add oil, green seasoning, garlic, onion and tumeric powder to a pot on medium heat. stir until well combined. allow to sautee for a couple of minutes
• next add in washed basmati rice and mix well until rice is nicely coated with the tumeric mixture.
• add in coconut milk, water, salt to taste, bay leaf, cloves and cayenne/ black pepper. give a good stir. cover, bring to a bowl and lower to the lowest heat and allow to simmer for about 15-20 minutes until cooked.
• once cooked remove from heat (also remove bay leaf). serve hot with meat and veggie of choice
• do enjoy!

please note the following:

• coconut milk can be replaced with 1 cup of water if using butter (1 tablespoon) along with the olive oil

The post Tumeric Rice appeared first on Spice Island Cooking.