Ackee and corned pork seasoend rice.docx Ackee and Corned Pork Seasoned rice
Ingredients
- 1-2 cups diced Caribbean Passion corned pork
- 1-2 cups cooked ackee
- 3 tbsp coconut oil
- 1 tsp annatto (optional for color)
- 1 cup diced onion
- ½ cup sweet pepper
- ½ scotch Bonnet pepper
- 1 cup tomatoes diced
- ½ cup scallion sliced
- 1 tbsp thyme leaves
- 2 cup basmati rice
- 4 cup coconut milk
- 2 ½ tsp salt
- 1 tbsp ground allspice
- 1 ½ tbsp sugar
- 2 garlic cloves shredded
Instructions
- Cut Caribbean passion corned pork into bite sized cubes.
- Dice the tomatoes, onions, scallion and sweet pepper.
- Slice the hot pepper, remove the thyme leaves and shred the garlic.
- In a pot add the oil and annatto, swirl around until the oil is red and discard the annatto.
- Add the onion, tomato, sweet pepper and hot pepper and sauté.
- Add the corned pork and continue to sauté.
- Add the rice and stir making sure that all the grains get coated in oil.
- Add the coconut milk, black pepper, salt, sugar, garlic and scallion.
- Allow it to come to a simmer, then reduce the heat to very low and cover with foil and the pot cover.
- Allow it to steam cook for 30 minutes.
- after 30 minutes leave it covered with he heat off for another 8-10 minutes before opening and fluffing with a fork
- serve hot.
